Title: Basic Crepe Batter
Categories: Bread
Yield: 16 Servings

1	c	All-purpose flour
2		Eggs
1/2	c	Milk
1/2	c	Water
1/4	ts	Salt
2	tb	Butter or margarine; melted

Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.

NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed. Posted to MM-Recipes Digest V4 #10

Recipe by: MAXIM crepe book

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