Alton Brown's crepe recipe, republished here in triplicate for a party of 10-12
6 large eggs
2¼ cups milk
1½ cups water
3 cups flour
9 tablespoons butter
Nonstick cooking spray
In a small saucepan with a heavy bottom, melt butter over medium-low heat.
In a large food processor, add butter, milk, water and butter and pulse for 5 seconds. Pour half of the liquid mixture into a large pitcher.
Add flour and pulse for 10 seconds until well blended.
Pour the blended mixture into the pitcher and stir a few times to incorporate. Pour as much of the batter that will comfortably fill the food processor without overflowing and pulse again for 5 seconds.
Pour the re-blended mixture back into the pitcher and stir a few more times, then refrigerate for at least 1 hour but ideally for 2-3 hours.
If using a cordless crepe maker, pour enough batter into the dipping tray to dip and coat the griddle with batter. Cook the crepes according to the crepe maker instructions, coating the surface with nonstick cooking spray as necessary.
Makes enough crepes to serve at least 10 adults.
Note: cook time is per crepe.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html?oc=linkback
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/03/crepe-baby-crepe-foolproof-recipe.html