I don’t make crepes to often, but when I do I use the following recipes from two cookbooks that I have.
Basic White Sauce:
2 cups milk
4 tablespoons butter
1/4 cup flour
Salt to taste
Combine, cook, set aside.
1/4 oz. dried porcini, soaked, chopped, drained
2 tablespoons olive oil
1 clove garlic, crushed
1/3 cup button mushrooms, sliced
1/2 Lb. Crimi, Portabello, or Porcini mushrooms
1/4 cup parmesan cheese, grated
Saute porcini's in oil. Add garlic and other mushrooms. Add a little salt, parsley and pepper. Combine half of the white sauce to the mushroom mixture. Cool a little to handle. Place a few tablespoons of the mushroom mixture onto the crepes and roll. Place them in a buttered baking pan. Add the parmesan cheese to the remaining sauce and pour on top of the crepes. Bake at 350 degrees for 20-25 minutes, when the top is brown.
(Julia Child, The Way to Cook)
1 cup flour, all-purpose, scooped and leveled
2/3 cup each milk and cold water
3 large eggs
1/4 teaspoon salt
6 tablespoons melted butter
Add the flour to a mixing bowl. Whisk in by dribbles milk and ater to make a perfectly smooth blend. Pour the batter through a fairly fine-meshed seive to remove any lumps. Whisk the eggs, salt and 3 tablespoons of melted butter. Let rest 1-1/2 hours in the refrigerator.
Heat the crepe pan (5-1/2 to 6" bottom diameter) until drops of water dance on it, then brush lightly with melted butter. Pour 1/4 cup of crepe batter into the center of pan and tilt it in all directions. The batter should cover the pan with a light coating; pour out any excess. After 30 seconds or so, the bottom should be lightly browned - lift an edge with a spatula to see. Shake and jerk the pan by its handle to dislodge the crepe, then turn it over either with your fingers or a spatula. Cook 15-20 seconds, but do not brown, as this will be the inside of the crepe.
Storing: Transfer to rack to cool. Stack them and place into a plastc bag; store in refrigerator up to 2 days, or freeze for several weeks.
Makes 20 crepes.