Crepes

I learned about crepes when I went to France with the BYU semester in Grenoble in 1965...making crepes has been a family tradition for a lot of years....you can make them fancy with lots of fillings...but plain old "buerre et sucre" (butter and sugar) are still the favorite!

Ummmmmm....irresistable!

It helps to make these in a blender...and while at first I used to make them in a small saute pan...our preferred pan is the Nordic Ware Crepe Pan



Crepes

3/4 C milk
3/4 C water
6 eggs
2 C flour
2 T melted butter
2 T sugar
1 t flavoring (almond, vanilla,)
1/2 t salt

Mix in blender (or with an electric mixer); pour into shallow pie plate (the one in the picture came with our latest crepe pan)
Heat pan medium hot (test with a few drops of water...they should "skitter") You may turn down the heat a bit after you get going. Pam the pan and wipe off with paper towel.
Dip hot pan into batter; wait about 5 seconds, then flip over and put back on heat...but only for about 15 seconds. Lift the edge with a spatula or knife and peel off onto a plate (someone else should be standing by to do the buttering and sugaring) Immediately dip again and keep going.