CREPES

CREPES
354 ml Carnation evaporated milk
4 eggs
375 ml all purpose flour
125 ml water
50 ml butter, melted and slightly cooled
2 ml butter, melted and slightly cooled
500 ml granulated sugar
1 ml salt

Blend evaporated milk, eggs, flour, water, (50 ml) butter, sugar and salt in blender, food processor or bowl. Mix until you have a smooth thin batter. Let batter stand at room temperature 30 minutes (this prevents tough crepes).
Heat a 25 cm non-stick crepe pan over medium heat. Brush pan with remaining ½ tsp (2 ml) butter. Add about ½ cup (125 ml) batter to pan. Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin. Cook until bottom browns 1 ½ – 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute.
Recipe posted by Christine Louw