3 Eggs

1 cup Milk

1/4 cup Water

1/2 tsp. Salt

1 cup Flour

1 Tbsp. Sugar

1 Tbsp. Vanilla

3 Tbsps. Butter



  •  In a medium – size bowl, beat the Eggs with a wire whisk; add the Milk and Water and mix well.
  •  Whisk in the remaining ingredients and beat until the batter is smooth.
  •  Refrigerate at least  one half  hour before cooking.
  •  Use a Crepe pan or Omelette pan for cooking.




  •  Heat the crepe pan until a drop of water splashed on it sizzles;  melt the Butter and stir into the  Batter.
  • Use approximately ¼ cup of Batter (the exact amount depends on the size of the pan)
  • While you are pouring in the Batter, tilt the pan with your other hand to cover the bottom of the pan.
  • When the edges begin to dry and bubbles appear on the crepe surface, turn it over with a heat-proof spatula and cook a few seconds more on the turned side.







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