crepes a la Julia Child

My parents gave me Julia Child's cookbook for Christmas, but I haven't done much with it yet, save for drooling over some recipes. I did, however, have some success with the one thing I have successfully cooked, and I have been feeling as though I needed more JC in my life--et voila! I had a hankering for crepes this weekend, and although I have recently made them successfully and felt pleased with the results, I figured it could always be done better! Plus, I had some rhubarb compote (with balsamic vinegar) to use up, so I figured it would be a perfect way to start my Saturday.

Her recipe was much too large for me on my lonesome, so I cut it in half, and it made the perfect amount of batter. 1/2 batch:

1/2 cup water

1/2 cup milk

3/4 cup flour

2 eggs

1/4 tsp salt

2 tbsp melted butter

I can't stress how easy this is. Basically, you put everything in a blender or food processor, blend the shit out of it for about a minute, and let it chill in the refrigerator for 2 hours. (I was too impatient to wait that long, I rationalized that for 1/2 batch, I could let it sit for an hour and it would be ok.)

Don't beat yourself up if the first crepe doesn't turn out perfectly--as Julia says in her cookbook, this first attempt is more of a dry run to be sure you are using the correct amount of oil and also to check the temperature you are cooking at.