Classic Crepe

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, combine all of 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 two months.

When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or

sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2

tablespoons of your favorite liqueur to the egg mixture.