Magic Pan Crepes - Sweet Crepe Batter, Basic Crepe Batter, and How to Make Crepes

I am enclosing several recipes for the Magic Pan basic crepe which is the basis for the crepe beignet recipe.

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MAGIC PAN SWEET CREPE BATTER
Source: The Crepe Cookbook: All About the Magic World of Crepes by Paulette Fono (the founder of Magic Pans)
Makes 8-10 crepes

1 1/4 cups all-purpose flour
1/4 cup sugar
pinch salt
1 1/4 cups milk
1 egg, lightly beaten
2 tbsp sweet butter, melted
butter or pan spray for greasing pan

Combine flour, sugar, and salt in a mixing bowl and make a well in the center. Pour in the milk and egg; whisk until smooth. Whisk the butter in slowly. Allow batter to rest, refrigerated, at least two hours.

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MAGIC PAN BASIC CREPE BATTER
Source: The Crepe Cookbook: All About the Magic World of Crepes by Paulette Fono (the founder of Magic Pans)
Makes 8-10 crepes

1 cup flour
3 eggs
1 cup milk
1/2 cup very cold water
1/4 cup butter, melted
pinch of salt

Mix all the ingredients together until smooth. Allow batter to rest, refrigerated at least 2 hours.

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BASIC CREPES
Source: Magic Pan Recipes
Makes 12 crepes

1 cup flour
pinch of salt
3 eggs, room temperature
1 1/2 cups milk
1/2 cup oil or melted butter

Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth-DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.)

Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with butter or oil. Pour in 1 1/2 to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed.

TIPS:
If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct-it was strained to assure no lumps.

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MAKING CREPES AT THE PAN
Source: Bradley C. Wise

I had the opportunity to make the crepes many times and I can tell you that the process I was taught was

1. Preheat the pans upside down with one pass on the wheel.

2. Grease bottom of pan with butter by rubbing it on a butter soaked towel that was set up next to the wheel.

3. Dip the bottom of the pan in the batter, flip it over, and send it around on the wheel at a slow clip with the pan handles facing out.

4. When the edges of the crepe were dry (usually one pass, sometimes two) you take the pan off the wheel, flip it over, and pound it on a napkin-covered pad (so no, you only cook on one side). This dislodges the crepe from the pan and leaves it on the napkin.
5. As more crepes get done, you simply pound the pan on top of the first crepe and thus make a stack.

If you were really good at it you could have 4 or 5 pans going at once and crank out a stack quickly. You also learned to do the dip and let enough drip off the center so that the crepe ended up uniformly even but not so thin that it tore easily or developed holes. Depending on the dish of course, some crepes ended up getting "cooked" again in the microwave or oven so some would get more done than others ultimately.