Total Time: 30 minutes
Fill these crepes with strawberries and whipped cream, blueberries and cream cheese, bananas and peanut butter, chocolate sauce or any fresh fruit you have on hand!
Once made you can store your crepes in the fridge for a few days or in the freezer for a few months. Thaw on rack before peeling apart and heating in 250 oven
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- 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.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. Serve hot with your favorite filling.