Julia Child’s crêpe recipe

I grew up on Betty Crocker’s crepe recipe and explored the world of sweet and savory crepes, especially when she traveled in France. My crepe world changed again when I used butter in Julia Child’s Crepe Recipe. For sweet crepes, fill with any variety of jams, honey, cinnamon, and apple sauce. Some favorites include maple-banana-walnut and fresh apricot jam, but don’t’ underestimate the delicious simplicity of honey crepes.
**Don’t forget the melted butter in the microwave. It happens more often than not.
 
Ingredients

• 1 cup flour
• 2/3 cup cold milk
• 2/3 cup cold water
• 3 large eggs
• 1/4 teaspoon salt
• 3 tablespoons melted butter, plus more for brushing on pan

 
Directions

1. Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.
2. Heat a non-stick frying pan over medium heat. Brush with melted butter.
3. Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4. Cool on a rack or plate as you finish making the rest. Serve as desired.