Crepes

I used to make a lot of crepes, back when I kept milk in the house and had a couple of good pans for them.

Ingredients

• 1 c. unbleached flour
• 1 T. sugar
• 1/4 tsp salt
• 1 c. milk
• 1/3 c. water
• 3 eggs
• 3 T. butter, melted

Directions

Mix dry ingredients. Blend in wet ingredients.

Heat ungreased non-stick 7 inch skillet. Pour in batter 3 T. at a time. Tilt pan. Cook until light brown (30-45 seconds) then flip and cook 15 seconds more.

Cooked crepes may be refrigerated up to 2 days.