Ingredients:
4 large eggs
1 cup milk
1 cup cold water
1 and 1/4 cups sifted all-purpose flour
3 Tablespoons butter, melted
1/2 teaspoon salt
Stuffing:
Fresh berries or sliced fruit
Assortment of jams or jellys
Savory or sweet spreads
Soft cheeses
Sauteed vegetables such as spinach, onions or mushrooms
Whipped cream
Nuts, chocolate, coconut, fresh herbs
Directions:
Mix all ingredients in a blender on high speed for about a minute.
Refrigerate for about one hour.
Over medium-high heat, melt a bit of butter in a 6 to 7-inch crepe pan.
Use a 1/4 cup measuring cup to scoop batter into the pan.
Cook until the surface is bubbly.
Flip the crepe and cook for another 30 seconds or until golden brown.
Remove from the heat and stack until ready to use.
To layer with spreads and other toppings:
Spread 1/4 of the crepe with filling, fold in half and then fold over again.
Top with more spreads, toppings or powdered sugar.
Crepes can be made several hours before serving and kept at room temperature.