There are many versions of crêpes, but the goal is always the same: thin, tender, lightly browned pancakes. They provide an interesting envelope for all sorts of sweet and savory fillings. As with most pancakes, the second side never browns as nicely as the first, so you generally want to roll the crêpes with the first side facing out.
1 cup all-purpose flour
¾ cup milk
¾ cup water
3 large eggs, at room temperature
2 tablespoons butter, melted & cooled
½ teaspoon salt
In a food processor fitted with the metal blade, combine all of the ingredients and process for 10 to 15 seconds, or until smooth. Scrape down the sides of the bowl and process for 5 to 10 seconds more. Transfer the batter to a medium-size bowl, cover with plastic wrap, and chill for 1 hour.
Heat a 6-inch crêpe pan or small skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the pan. Pour about 3 tablespoons batter into the pan, tilting to coat the bottom evenly. Cook for about 1 minute, or until the edges look lacy and begin to pull away from the pan. Before turning the crêpe, lift the edges to check that the underside is lightly browned. Turn the crêpe and cook for 15 to 30 seconds, or until the underside is lightly browned.
Transfer the crêpe to a sheet of waxed paper. Repeat with the remaining batter, greasing the pan as necessary. Makes 14 crêpes.
NOTE: Crêpes can be made ahead. Stack completely cooled crêpes, wrap with foil, and refrigerate up to 5 days or freeze up to 2 months. Thaw at room temperature.
Crêpes with Butter and Sugar: Prepare the crêpes according to the recipe. As soon as each crêpe is finished, brush one side with 1 teaspoon melted butter and sprinkle with ¾ teaspoon sugar. Fold the crêpe into quarters and transfer it to a warmed serving platter. Sprinkle the filled crêpes with additional sugar and serve immediately. Decorate with sprigs of fresh mint, if desired.
Chocolate Crepes: In a food processor fitted with the metal blade, combine ¾ cup all-purpose flour, ¾ cup milk, ¾ cup water, 6 tablespoons unsweetened nonalkalized cocoa powder, 3 large eggs, ¼ cup sugar, 3 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt. Process for 10 to 15 seconds, or until well blended. Scrape down the sides of the bowl and process again for 5 to 10 seconds. Transfer the mixture to a medium-size bowl, cover with plastic wrap, and chill for 1 hour. Cook as directed. Makes 12 crêpes.