Crepes

 The kids got me a crepe pan for Christmas because we love them so much. This is a foolproof recipe!

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

For savory crepes:

Ham, bacon, eggs, Cheese, Onion, tomatoes, mushrooms, spinach

For sweet crepes:

Strawberries, banana, Nutella, whipped cream, powdered sugar, chocolate sauce, ice cream