Basic Crepe Recipe

Instructions

1. Put the liquids, eggs, and salt into a blender, then add the flours and blend at top speed for 1 minute.
2. If bits of flour stick to the sides of the jar, push down with a rubber spatula and pulse 3 to 4 times.
3. The batter should be a very light cream, just thick enough to coat a wooden spoon.
4. If it is too thick, pour in additional water to reach the desired consistency.
5. Cover and chill for 2 hours.
6. Brush a 7-inch bottom diameter skillet with oil and set over moderately high heat until the pan is just beginning to smoke.
7. Remove from heat and pour about 1/4 cup of the batter into the middle of the pan.
8. Quickly tilt the pan in all directions so batter covers the bottom in a thin film.
9. Pour any excess batter that does not adhere immediately back into the bowl.
10. Return the pan to the heat and cook for 60 to 80 seconds.
11. Toss the pan to loosen the crepe and, with a spatula, lift the edge; grasp with fingers and roll toward the center and gently flip to brown the other side for 30 seconds.
12. Grease the skillet again by rubbing the surface with a paper towel dipped in a small amount of oil. Continue preparing remaining batter.