Ingredients: 2 cups flour, 4 eggs, 1 cup milk, 1 cup water, 1/2 tsp salt, 4 tbsp butter; melted, 4 tsp sugar if you are making dessert crepes, don’t add if they are for savory crepes. (For supplementary filling: 8oz pack of cream cheese, 1 cup powdered sugar, 1 tsp vanilla, 2 teaspoons lemon juice, 1 cup heavy cream)
STEPS: In a large mixing bowl, whisk flour and eggs. Slowly, add milk and water, stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue beating until smooth—oil pan and heat to medium-high temperature. Pour about 1/4 cup of batter into the pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly. (Crepe makers also work.) Cook crepe for about 1-2 minutes or until the bottom is light brown. Loosen with a spatula, turn the crepe over, and cook its other side for about 1 minute. Serve hot and fill/top with fruit, whipped cream, or whatever else you may desire.
Supplemental filling: Beat cream cheese, lemon juice, and vanilla in a bowl. In a separate bowl, whisk the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Refrigerate until serving.
