Yield: 4 servings
½ cup water
½ cup milk (not skim)
1 cup all-purpose flour
Pinch of salt
1 tablespoon unsalted butter, melted
In a medium bowl, combine water, milk, flour, eggs and salt. Using an electric mixer, blend until mixture is very smooth and free of lumps. Cover and refrigerate at least 1 hour and up to 24 hours.
Brush a 9-inch crepe pan (or nonstick frying pan) with butter and place on stove over medium heat until warm. Using a ¼-cup measure, pour batter into pan and gently rotate the pan to coat the bottom, ensuring batter is evenly distributed across the bottom. Cook until the crepe is set on top and begins to bubble, about 1 minute.
Using spatula, flip crepe over and cook an additional 10 to 15 seconds. Gently slide crepe out of pan onto a plate and cover with wax paper. Repeat process until batter is gone, stacking crepes between sheets of wax paper to prevent sticking.
—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald