Crepes

Yield = 10 Crepes

1 1/4 cups all purpose flour
3 eggs
1 cup milk
1/4 cup water
1/2 teaspoon salt
3 tablespoons butter, melted

Gradually whisk milk into flour. Add eggs, water and salt continuing to whisk until the flour lumps disappear. Stir in 3 tablespoons melted butter. Batter should be the consistency of heavy cream. Dilute if necessary by beating in cold water a teaspoon at a time.

Heat a 6-inch non stick pan over medium heat. Pour about 1/4 cup of mixture into pan, swirling pan around to evenly coat the inside of the pan. Cook for a minute or so and then turn over and cook the other side. Slide the crepe out onto a plate and continue until all batter is used.

If batter begins to thicken too much, beat in a small amount of cold water as mentioned above.

Makes about 12 crepes.