Basic Crepe Recipe - cooking recipe

Ingredients

1 1/2 c. plain flour
1/2 c. self-rising flour
1/2 tsp. salt
1 c. evaporated milk
1 c. cold water
2 eggs

Preparation

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