Crêpes À La Colette

From The Best Recipes from New York State Inns

Miscellaneous Recipes | Eggs Recipes

Yield: Serves 6.

These rich, buttery crêpes are very easy to make. Prepare the batter a day or two in advance so they will be ready to cook for company. Serve with butter and maple syrup or make them into a main course with a chicken or meat filling. If you don't own a bona fide crêpe pan, a 6- or 7-inch skillet will suffice. —The Bakers, Stone Ridge, New York

• 1-1/4 cups all-purpose flour
• 3 eggs
• 1 cup milk
• 1/4 cup water
• 1/2 teaspoon salt
• 6 tablespoons butter, melted
• 1 teaspoon oil

Combine the flour, eggs, milk, water, salt, and 3 tablespoons of the melted butter in a blender and blend at high speed for a few seconds. Turn off the machine, scrape down the sides, and blend again for approximately 40 seconds. Refrigerate the batter in the blender jar or in a bowl 1-2 hours. Heat a crêpe pan or skillet over high heat until a drop of water sizzles on the surface. Combine the remaining 3 tablespoons butter with the oil. Using a pastry brush, lightly grease the bottom and sides of the hot pan. With a small ladle pour 2 tablespoons of batter into the pan. If the batter seems too thick, dilute it with a few drops of water. Immediately tip and turn the pan so the batter quickly covers the entire bottom. (The crêpe should begin to firm up immediately; if it doesn't, your pan probably isn't hot enough.) Cook for approximately 1 minute; turn the crêpe with a spatula and cook the other side for another minute. Slide the crêpe onto a warmed pan. Grease the hot pan for each successive crêpe.

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