All-purpose Crepes

1 cup all-purpose flour

⅔

cup cold milk

2/3 cup cold water

3 large eggs

¼

teaspoon salt

3 tablespoons melted butter, plus more for brushing on the pan

In a blender or food processor, combine all ingredients and blend until smooth. Refrigerate for 30 minutes.

Heat a 5- to 8-inch crepe pan or nonstick skillet over medium-high until drops of water dropped onto it dance. Brush the pan lightly with melted butter. Pour in 2 to 3 tablespoons of batter and tilt the pan in all directions to cover the bottom evenly.

Cook for about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.

Cool the finished crepe on a rack while repeating the process with remaining batter. When cooled, crepes can be stacked and refrigerated for 2 days or frozen for several weeks.

Makes 20, 5-inch or 10, 8-inch crepes.

Adapted from Julia Child's "Julia's Kitchen Wisdom" (2009 Knopf)