Crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter or spray for lubing pan
In a food processor (or blender), combine all of the ingredients and pulse for about 10 seconds. Place the crepe batter in the refrigerator for at least 1 hour to allow bubbles to subside. Batter will keep for 48 hours without loss of quality. Heat a small (10 inch) non-stick pan. Spray or add butter to coat. Pour scant 1/4 cup 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. Dont worry if the first crepe is a disaster. It almost always is.
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.
Makes about 10 crepes.
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