|1 tablespoons||butter or cooking oil|
- In a large bowl, whisk together eggs, melted butter, milk, sugar, flour, vanilla and water until smooth. Refrigerate batter at least an hour. Heat a medium-sized skillet over medium-high heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel.
- For each crepe, pour about 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. Serve immediately or to store; you may stack your crepes between sheets of waxed paper until ready to use.