Crepes

Crępes (recipe is doubled from original)

4 large eggs
2 cups milk
1/2 cup water
2 cups all-purpose flour, preferably bleached
1/2 teaspoon salt
1/2 cup butter, melted, plus 2 or 3 teaspoons butter for coating the pan

Combine all ingredients -- a blender works well. Better benefits from a resting period.

Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstiek crepe pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crepes.) Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter for a 6 or 7-inch pan, or about 1/4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crępe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crępe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crępes as they are cooked. For serving immediately, cover the crępes with alurninum foil and keep them warm in a preheated 200°F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them in a self-sealing plastic bag. Refrigerate crępes for up to 3 days, or freeze them for up to 2 months.