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Total time: About 1 hour, plus chilling time Servings: 18 to 24 crepes
2 cups flour
4 large eggs
1 1/4 cups milk
1/2 teaspoon sea salt
1 tablespoons sugar
4 tablespoons butter, melted
Softened butter for the pan
1. In the jar of a blender, place the flour, eggs, milk, salt, sugar and 4 tablespoons butter with 1 1/4 cups water and blend at high speed until smooth, about 2 minutes, stopping the blender to wipe down the sides with a spatula. Strain the batter through a fine-mesh sieve. Cover and let rest for at least an hour or overnight in the refrigerator.
2. Heat a crepe pan or nonstick sauté pan over medium heat until a few drops of water sizzle when sprinkled on the pan. With a paper towel, spread a little butter on the pan, being sure to wipe most of it off.
3. Using a bowl or a measuring cup with a spout, pour enough batter to just cover the pan (for a crepe pan, a little less than one-fourth cup), immediately swirl the batter around until it covers the whole surface. If the batter seems too thick and doesn’t spread quickly, add up to an additional one-fourth cup of water to the mixture and stir until blended. Adjust the heat if necessary. If the batter sizzles when you pour it onto the pan, it’s too hot; if it just lies there, it’s too cold. As with pancakes, the first one or two crepes are usually experiments.
4. When the edges of the crepe begin to turn golden and move away from the pan, after about 2 minutes, lift up the edge nearest to you using a spatula (an offset spatula works best). Flip the crepe over. Cook the second side of the crepe only long enough for it to set, less than a minute. Remove from the pan and start a stack of crepes, layering wax paper between each crepe as you cook more. Add more butter when needed with a paper towel.
Each of 24 crepes: 77 calories; 3 grams protein; 9 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 42 mg. cholesterol; 65 mg. sodium.
Source: Los Angeles Times