4 Eggs
1 c Milk
1 c Water
2 c All-purpose flour
4 T Cooking oil
1 t Granulated sugar
1/4 t Salt
Beat eggs in large bowl until frothy. Add rest of ingredients. Beat
smooth. Cover and store in refrigerator overnight or at least a few
hours. Add milk before cooking if too thick. Pour 2 tbsp. in
greased hot crêpe pan. Tip pan to swirl batter all over pan bottom.
Remove when underside is lightly browned. Stack with waxed paper
between each crêpe. Secure in plastic bag and store in freezer. Use
as needed.
Serving suggestions: fill with homemade or canned fruit fillings and
top with whipped cream, or cut ice cream 1 x 1 x 4 inches long - roll
inside and cover with sauce (chocolate, butterscotch, or fruit).
Notes: Brown side should be on the outside when rolling crêpes. I
have made crêpes easily in a small non-stick frying pan, the trick is
to try and keep them thin. This recipe says to use a crêpe pan - but
a true crêpe pan has a rounded top which you turn upside down and dip
into the batter.
