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4 EGGS
1 tablespoon butter or cooking oil
1 cup milk
2 tablespoons sugar
1 cup flour
1 teaspoon vanilla
¼ cup water
In a bowl; combine eggs, milk, flour, water, butter, sugar, and
vanilla.
In medium mixing bowl, beat eggs. Gradually add flour and sugar
alternately with milk and water, beating with electric mixer until
smooth. Refrigerate batter at least an hour. To bake crepes; on
medium-high heat, heat buttered, 8" or 10" pan until just
hot enough to sizzle a drop of water. For each crepe, pour scant
¼ cup batter in pan, lift and tilt skillet to spread the
batter. Cook until lightly browned on bottom; remove from pan, or,
if desired, turn and brown other side.
Fill each crepe with desired filling. To store; you may stack your
crepes between sheets of waxed paper until ready to use.
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