INGREDIENTS:

                                     

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

DIRECTIONS:

 

•  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.

 

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.