1 C cold water
4 eggs
4 Tbls melted butter
1/2 tsp. salt
Put the liquids, eggs, and salt into the blenderjar. add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour stick to the sides of the jar, dislodge with a rubber scarper and blend for 2to3 seconds more. (I halved this recipe)
Crepe batter should be made at least 2 hours before it is to be used. This allows the flour particles to expand in the liquid and insures a tender, light, thin crepe.
The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy or thick beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16th inch thick.
spread cooked crepe with Nutella, jelly, savory leftovers ect...YUM!
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