Ingredients
2 Large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, or whisk together in a bowl all ingredients. Mix well, and then place crepe batter in refrigerator for 1 hour. This allows the bubbles to dissipate so the crepes will be less likely to tear. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into pan and swirl to spread evenly. Cook for 30 seconds, then flip. Cook another 10 seconds.
Serve with fresh fruit, icing sugar, maple syrup.
Crepes
 | ||||
