Pate a Crepes Crepe Batter - water

Method

• Put the liquids, eggs, and salt into the blender jar.
• Add the flour, then the butter.
• Cover and blend at top speed for 1 minute.
• If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more.
• Cover and refrigerate for at least 2 hours.
• The batter should be a very light cream, just thick enough to coat a wooden spoon.
• If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time.
• Your cooked crepe should be about 1/16" thick.
• Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil.
• Set over moderately high heat until the pan is just beginning to smoke.
• Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan.
• (I'm left-handed, so I reversed this method.
• Sorry, Julia.
• ).
• Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.
• Pour any batter that does not adhere to the pan back into your bowl.
• Judge the amount for your next crepe accordingly.
• This whole operation takes but 2 or 3 seconds.
• Return the pan to the heat for 60 to 80 seconds.
• Then jerk and toss pan sharply back and forth and up and down to loosen the crepe.
• Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
• Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan.
• Brown lightly for about 1/2 minute on the other side.
• This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
• As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.
• Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.
• Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven.
• Or they may be made several hours in advance and reheated as needed.
• Crepes freeze perfectly.
• As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour.
• Pour any batter that does not adhere.