Simple crepe batter: This is the basic set of ratios so you can scale it up or back depending on how many you want to make. Crepes should be separated by wax paper and they can be kept warm and they also freeze really well for later use.
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Mix it up and let it sit. In a non-stick skillet put some butter and just less than a 1/4 cup of the mix. Swirl it around so it is thin. Use less or more batter depending on your pan. It should pull away and you can work a little rubber spatula under it - and flip it over so the other side cooks some. Put it on a plate and add warm fruit (I used diced apples in brown sugar and butter), roll them up and put a little whipped creame on top..
yummie.
Where's mine? :-) j, a, & t
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