Crepes

Makes: 40 (4 per person is about right)

Time: 5 min prep, 30 min rest, 30 min cook

You can make these ahead and freeze them.

8 eggs

2 cups milk

3 cups water

1 tsp salt

4 cups flour

1/2 cup butter, melted

In a large bowl, beat together the eggs, milk, and water. While stirring, slowly pour the salt and flour in. Beat until smooth.

Let rest for about 30 minutes. 

You don't want the mixture to get too warm, but you don't want it so cold that it hardens the melted butter.

Melt the butter, let it cool down for a minute, then pour it into the batter. Mix just before cooking.

Heat an 8-10 inch skillet and grease it with butter. Remove from heat, pour 1/4 cup of batter into the skillet, tilt the pan in a circular motion so the batter coats the bottom evenly, then set the pan back on the stove.

Cook the crepe until it just starts to bubble and gets golden brown on the bottom. Flip the crepe over (it is easiest to do this with your fingers), then let it cook until golden on the second side. Remove from the pan.

If you are eating them immediately, place them in a warm oven to keep warm.

To make ahead:

Place the crepes on a cooling rack and let them cool down.

Stack the cooled crepes on a baking sheet, cover tightly with plastic wrap, then place in the fridge (for 1-2 days) or freezer ( for 1-2 weeks).

When you are ready to use the crepes, preheat the oven to 225. Take the crepes directly out of the freezer (or fridge), remove the plastic wrap, and place in the oven. They take 12-15 minutes to warm up.