Serving Size: 1
1/2 cup milk
1/2 cup water
3 tablespoons butter – melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dill weed
If using blender, combine all ingredients in blender container. Blend
about 1 minute. Scrape down sides of container with rubber spatula, if
necessary. Blend until smooth, about 30 additional seconds.
If using mixer, rotary beater or whisk, combine eggs, milk, water and
butter in mixing bowl. Beat until combined. Add flour, salt and dried
drill weed. Beat until smooth.
Bake immediately or refrigerate batter 1 hour.
If you have special crepe pan, follow manufacture’s directions.
Otherwise, on medium-high heat, heat buttered 10″ omelet pan (or 8″ crepe
pan) until just hot enough to sizzle drop of water.
For each crepe pour scant 1/4 cup (2 Tbsp. in 8″ pan) batter in pan,
rotating pan as batter is poured.
Cook until lightly browned on bottom.
Remove from pan or, if desired, turn and brown on other side. (Crepes to
be filled need only be browned on 1 side. Use unbrowned side for filling.)
Stir batter frequently to keep dill distributed.
tack between sheets of paper toweling or waxed paper until ready to use.
Crepes may be frozen.
Yield: 2 cups batter.
Possum Kingdom Lake Cookbook