Welcome to StartCooking.com. I'm Kathy Maister.

Today we're making crapes with a nuttell of filling.

An ingredient and equipment list is at the end of this video.

Start by putting two tablespoons of butter into a large bowl and melt it in the microwave.

Now add 1 cup of whole milk,

one third cup of water, two large eggs, and one teaspoon of vanilla. With a whisk or an electric

mixer or a blender, blend these wet ingredients together. Next, the dry ingredients. Sift onto a piece

of wax paper, one cup of flour, one fourth teaspoon of salt, and two tablespoons of sugar.

Add the dry ingredients to the wet ingredients and blend everything together really well.

The batter should be very smooth.

Pour the batter back into your two cup measuring cup.

Cover it with some plastic wrap and refrigerate the batter for at least two hours or up

two days. If you don't let the batter rest, your crapes will end up very rubbery. Time to make

the crepes. If the ingredients have separated, gently stir them together. Heat a non-stick

fry pan over a medium high heat. You can use a six or seven inch or a nine or ten inch or a

crepe pan. Just be sure it's non-stick. Melt one half teaspoon of butter in the pan.

Brush the butter over the surface of the pan with a heat resistant brush. You should hear it

sizzle. For a nine to ten inch pan, use a full one-fourth cup batter per crepe.

Pour the batter into the pan with one hand,

and with the opposite hand, swirl the pan until the batter coats the bottom of the pan. Cook

the crepe until it's a patchy light brown on the bottom, about 30 seconds to one minute. With

a spatula, loosen the edges of the crepe and flip it to the other side. Cook the second side until it's spotted brown and dry, about another 30 seconds.

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