Recipe - Crepe Batter (Dupree)

2 lg Eggs
One half cup Milk
One half cup Water, or more
1 cup Flour, all purpose, sifted
Salt (to taste)
Pepper, white (to taste)
2 tablespoon Butter, clarified **
Oil, Olive

** See recipe for Clarified Butter.

For Crepes:
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Combine the eggs, milk and a One half cup of water together.
Gradually add 1 cup of flour, whisking it in until smooth.

Whisk in the salt and pepper and Clarified butter. Thin with
water, if necessary, to the consistency of whipping cream. Cover
and refrigerate for several hours or overnight.

If the crepe batter has thickened in the refrigerator, thin it
with water to the consistency of whipping cream. Brush a 7inch
skillet (preferably non stick) with a thin film of olive oil. Place
the skillet over mediumhigh heat. When hot, add about 3
tablespoons of crepe batter and swirl to coat the pan. Cook until
the crepe is lightly golden, about 1 minute; then turn it over and
cook the second side for 30 seconds. Continue with remaining
batter, stacking crepes between waxed paper.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip