Crepes

SERVING SUGGESTION:
Fresh Peaches with Apricot Preserves--garnished with lemon zest and cinnamon.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the milk, water and the eggs. Gradually add in the flour. Add the salt and butter; beat until smooth. Let Batter rest for 20-60 minutes before cooking.
   
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.