Crepes

By tlhoover

Ingredients

• 2 Large Eggs
• ¾ cup milk
• ½ cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan
• Sweet Variation
• Add 2 ½ tbsp sugar, 1 tsp vanilla extract and 2 tbsp of your favorite liqueur to the egg mixture

Preparation

Step 1

• In a blender, combine all the ingredients and pulse for 10 seconds.
• Place the crepe batter in the refrigerator for 1 hour
• This allows the bubbles to subside so the crepes will be less likely to tear during cooking
• 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 the center of the pan and swirl to spread evenly
• Cook for 30 seconds and flip
• Cook for another 10 seconds and remove to the cutting board
• Lay them out flat so they can cool
• Continue until all batter is gone
• After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to 2 months.