This recipe is family-sized, unless your family is as ravenous as my family of five. Then it's almost, but not quite, enough.
Step 1: Ingredients
1 C water
1 C milk (buttermilk is also good)
2 C flour
1/2 t salt
4 T butter
Add a little butter to this ingredient list to grease the pan later.
Step 2: Mix
You can mix this up two ways: throw it all in a blender. This works great.
Alternately, whisk it all together. Eliminate all flour lumps.
Step 3: Prepare the pan
To test whether it is hot enough, get your hand wet and flick some drops of water on the surface. It should sizzle.
Step 4: The pour
Slowly roll the pan to spread the crepe. A thin layer should stick to the pan as it begins to cook. Keep rolling the pan until the batter no longer moves.
Step 5: The flip
You can use a spatula if you want. But here is a more fun way to flip:
Pick the pan up off the stove. Shake forward and back to make sure that the crepe is not stuck to the pan. Then, in one quick motion, flip the pan up and forward. Catch the flipped crepe in the pan.
You can only do it if you move confidently. If you drop one, it's not a big deal. Just clean it up.
Step 6: The crepe
Step 7: Serving suggestions
I also wanted to make one with herbed goat cheese and some baby asparagus or beach asparagus and smoked salmon, but I didn't have any on hand.