Combine first 4 ingredients in a blender and whirl briefly to combine. The crepe batter can also easily be whisked together by hand. Allow the batter to rest at least 30 minutes before making the crepes.
Heat a nonstick skillet over medium or medium high heat. Add in a small knob of unsalted butter to the pan and as soon as it melts, add in ¼ cup of the batter. Lift and swirl the pan around and around so the thin batter completely covers the surface. Set back on heat and let cook for about 1 minute. You will see the edges begin to lift away from the pan. With a spatula, lift the edge to check that the crepe is very lightly browned. Flip the crepe over and allow to cook for a few seconds longer. Remove to a plate. Repeat with the rest of the batter. This should make about 8 crepes.
NOTES: Crepes may be filled with a small amount of any filling desired, then either rolled or folded into quarters. Another way to serve them is by stacking then one atop the other with fillings between the layers. Serve this method by slicing into wedges, as for a cake.
Gourmet Saffron Rice Pudding with Cardamom
Best Apple Crisp
2 cups all-purpose flour
1 cup cornstarch
1 cup unsalted butter
1 cup confectioner's sugar
Preheat oven to 325 degrees. Sift flour, cornstarch and salt into a medium sized bowl and set aside. In a large bowl, cream butter and confectioner's sugar with an electric mixer or a wooden spoon until light and fluffy. With a wooden spoon gradually work in dry ingredients until thoroughly mixed (a pastry cutter works great, here); it willl be all crumbly textured. Press dough gently into an ungreased, shallow 11 x 7" or 9" square pan. Bake about 40 minutes or until golden. Cut into about 12 squares or bars. Enjoy!