About this recipe:This recipe is forgiving to experiment with various flours or flour blends. I used Bob's Red Mill® Gluten Free All Purpose Baking Flour for this recipe. I have tried this recipe with only corn meal, or chickpea flour, with great results.
Sift the flour into a mixing bowl then gradually add the milk and water while whisking constantly. Whisk in the eggs, one at a time, followed by the salt and half of the melted butter. Put in the fridge for 1 hour so the flour can hydrate. The batter should be a fairly thin consistency.
Warm a skillet or frying pan over a medium high heat. Flick pan with a water drop, and once the water dances the pan is ready. Add a little of the remaining melted butter to pan once hot.
Pick up pan and swirl butter to coat surface, quickly add a thin layer of batter while swirling to coat the pan; the goal is to get a nice thin layer of batter. Cook for 10 to 60 seconds, until the underside is nice and brown. Flip and cook other side until golden brown. Eat immediately and serve with almost anything! I like to cover mine with honey, butter and a little apple puree in the middle and roll it up.
To feed a group
To keep nice and hot for a group, preheat the oven to 180 C / Gas 4 and layer the crepes in there to keep hot until serving. Or, you can heat up multiple pans (3 to 4) and cook several crepes at a time. It is WAY faster this way!