CREPES - TO MAKE AND STORE

1 cup cold water
1 cup whole milk
4 eggs
1/2 teaspoon salt
1 1/3 cups flour (about)
vegetable oil or melted butter

TO PREPARE THE CREPE BATTER:
In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula, scrape down any batter which adheres to the sides of the processor. If the batter appears thick, add more water; if too thin, then gradually whisk in more flour. Let the batter set, in the refrigerator for an hour or so.

TO MAKE CREPES:
Rub a 7-inch crepe pan or non-stick pan with oil or melted butter. Set over high heat until pan just begins to smoke. Ladle about 3 tablespoons of batter into the hot pan. Lift the pan from the heat and swirl the batter around so that it evenly coats the bottom. Pour excess back into the batter for the next crepe. Let the crepe cook on one side for about a minute or until it looks dried out. Flip the crepe over and cook it for 30 seconds on the other side. Repeat until all are done.

TO STORE THE CREPES:
Sack them, with waxed paper or parchment squares in between each one and freeze in batches.

QUICK CREPE IDEAS:

- Fill each crepe with a couple of tablespoonfuls of lightly sweetened ricotta or cottage cheese. Roll up, sprinkle with sugar and run under the broiler just to heat. Serve with a topping of mixed chopped up fresh fruit.

- Fill each crepe with ricotta or other cheese combined with chopped basil, olives or parsley. Arrange them in a shallow baking dish, dot with grated Parmesan and cover with tomato sauce if you wish; and brown under a moderate broiler.

- Fill each crepe with a white or veloute sauce in which you have mixed some chopped buttered spinach, or diced chicken or ham. Cover with cheese sauce, sprinkle with 3 to 4 tablespoons more of cheese and heat in the oven; brown in the broiler.

Makes about 12 crepes
Source: Cooking Monday To Friday with Michele Urvater, TV Food Network