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Crepes
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| 3 | Eggs, lightly beaten |
| 2 Cups | flour |
| 3 Cups | whole or 2% milk |
| 1/2 Cup | water |
| 2 Tablespoons | melted butter |
| Salt | |
| Butter or vegetable oil for cooking Fo Dessert Crepes | |
| 2 Tablespoons | sugar |
| 1 Teaspoon | vanilla |
Fruit filling
Mix flour, eggs, milk, salt, water (and sugar and vanilla if making desserts) gently, do not over mix. Batter should have the consistency of heavy cream...add milk to thin if needed. Refrigerate batter overnight.
Preheat a medium nonstick skillet to a medium- high temperature. Melt butter or vegetable oil smoothly over cooking surface. Pour in approximately 1/4 to 1/3 cup of batter per crepe while moving wrist in a circular pattern quickly so the batter forms a large circle.
Crepe should start turning golden brown around the edges within 30-40 seconds. When browned on the bottom, carefully loosen and lift edges to flip.
Place filling in half and spread evenly. By the time the underside is cooked the filling should be warm. Fold in half and serve immediately or store in a warming pan in the oven.
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