2 large eggs
1/2 cup milk
1/4 cup water
1/2 cup flour
1 1/2 Tbsp. sugar (omit if making savoury crepes)
Pinch of salt
3 Tbsp. butter, melted
Put eggs, milk, water and dry ingredients into a blender or food processor. Combine until smooth.
Slowly pour in butter while blender is running.
Cover and let stand for 30 minutes or refrigerate for up to 2 days.
Heat a crepe pan or a skillet with a 7" or 8" diameter over medium heat.
Lightly butter. Pour in about 2 Tbsp. batter while swirling pan to make a thin, even layer.
Cook until underside is golden and top is set. Flip crepe over and cook until a few small golden spots form.
Remove from pan. Continue with remaining batter.
Stack cooked crepes between sheets of waxed paper.
Use immediately or wrap airtight and refrigerate for up to 2 days or freeze up to 1 month.
Makes about 12- 7 inch crepes