Crepes

Though Crepes are generally considered a breakfast or brunch item, they can be eaten any time and used as a dessert as well (see notes). You will want to get a crepe pan, and for corn's sake, buy a good one! It should be slick and heavy.

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter to coat the pan if needed

1. Place the ingredients into your blender and pulse for 10 seconds. 
2. Remove and chill in the fridge for 1 hour and up to overnight, covered. This is IMPORTANT!
3. Take your stick of butter and coat the pan. 
4. You can melt it first and use that for your pan but make sure to spread it around in a fragile sheet.
5. Make your first pour your "test" (I use a small cookie scoop for this)
6. Heat your butter on low heat (medium-low is best)  and pour and spread your egg. 
7. You can use a spreader or like I do, roll the pan to spread the egg around. 
8. Use 1/4 cup of batter.
9. Cook for 30 seconds before flipping and cook on the other side for 10 seconds more.
10. Lay them out flat to cool, then stack them with waxed paper between layers.

NOTES: Adding a little sugar or sugar substitute can make them very nice for a dessert crepe. Or use them in place of wraps for burritos or other savory applications.