2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
* Butter, for coating the pan
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