| 1 | Mixing crepes by hand. |
| 2 | Sift the dry ingredients into a bowl. |
| 3 | Break the eggs into another bowl and mix until yolks and whites are blended. |
| 4 | Make a hole in the middle of the dry ingredients and pour in beaten eggs. |
| 5 | (french chefs often break the eggs right into the dry ingredients but this makes mixing more difficult. |
| 6 | Stir the flour mixture into the eggs little by little. |
| 7 | The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. |
| 8 | Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. |
| 9 | When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions. |
| 10 | Add melted butter (and flavorings if indicated). |
| 11 | Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. |
| 12 | Crepe batter can be held overnight in the refrigerater. |
| 13 | If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. |
| 14 | Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. |
| 15 | The consistency could be at least as thin as heavy cream |
