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
Directions
- 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
