Easy Crepes

Catherine McCord

Makes 14 crepes

Ingredients

2 large eggs

1 cup flour

3/4 cup milk

1/2 cup water

1/2 teaspoon vanilla

2 tablespoons butter, melted butter for sauteing

Place all the ingredients in a blender and puree.

Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).

Grease a saute pan or crepe pan with butter. Pour in 2 tbsp of batter and swirl to cover the pan.

Cook for 1 minutes, flip and continue to cook another 30 seconds or until just starting to become golden.

Remove to a plate and continue to make remaining crepes.

Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling.

Roll into a cigar shape.

Serve