Crêpes À La Colette

By Yankee Magazine

Oct 23 2009

These rich, buttery crêpes are very easy to make. Prepare the batter a day or two in advance so they will be ready to cook for company. Serve with butter and maple syrup or make them into a main course with a chicken or meat filling. If you don’t own a bona fide crêpe pan, a 6- or 7-inch skillet will suffice. —The Bakers, Stone Ridge, New York


Serves 6.


1-1/4 cups all-purpose flour
3 eggs
1 cup milk
1/4 cup water
1/2 teaspoon salt
6 tablespoons butter, melted
1 teaspoon oil


Combine the flour, eggs, milk, water, salt, and 3 tablespoons of the melted butter in a blender and blend at high speed for a few seconds. Turn off the machine, scrape down the sides, and blend again for approximately 40 seconds. Refrigerate the batter in the blender jar or in a bowl 1-2 hours. Heat a cr