Crepes

INGREDIENTS

5 eggs
1.5 cups milk
1 cup water
2 cups flour
1/4 cup sugar (I add more)
6 tablespoons butter
pinch of salt

GARNISHES

butter
lemon
powdered sugar

DIRECTIONS

Combine all of your ingredients (not garnishes) into a blender. Blend them! Once you have a liquid, place the batter into the refrigerator for an hour. Yes, an hour. 

After the hour, heat a medium frying pan with rounded edges (non stick really makes life easier here) on medium heat. Add in a bit of butter and let it melt. If the butter bubbles the heat is too high. Remove pan above the heat, and pour in 2 oz of the batter. Swirl the pan around so that the batter is evenly distributed, coating the pan. The pan goes back on the burner and it cooks the crepe for 30 seconds. The heat of the burner may need to be adjusted to your pace in the kitchen. I move slow, so that means lower heat for me. 

Once liquid becomes a solid, lift the edges of the crepe with a spatula (or knife). Once edges are free, slip the utensil under the crepe... and flip! The other side of the crepe only needs to cook for a few seconds, about 10 seconds. 

Slip the crepe out of the pan and onto a plate. And there you have it.