Savory Crepe Batter

Crespelle condite

Yield: 14-16 8-inch crepes


Measure flour, water, milk, eggs, butter and salt into a blender or a mixing bowl. Blend or whisk until smooth. Cover and refrigerate the batter for 15-30. When ready to cook ... (continued)

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1 cup all purpose flour

3/4 cup cold water

1/2 cup cold milk

2 eggs

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