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