Crepes by Florence

 INGREDIENTS  

• 4 eggs 
• 1 cup milk 
• 1 cup cold water
• 2 cups flour
• 4 T. butter

DIRECTIONS  

1. Blend at top speed for about 1 minute first 4 ingredients.
2. Add 4 T. melted butter or margarine. Blend again for 1 minute.
3. Refrigerate for 4 to 8 hours, preferably overnight.
4. Use small to medium size Teflon coated pan. Coat with cooking spray, only once. Pour batter slowly and distribute evenly to desired thickness. Use fork to loosen edges. Flip over and cook on the other side, until slightly brown. Do not overcook.
5. Serve with butter or sour cream and top with brown sugar. Suggested other toppings: mushrooms, shredded chicken, spinach, ham, turkey, honey, berries & cream, etc.

Recipe Author: Florence Poulin