Ingredients :
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup AP flour
- 3 Tbsp melted butter
- 1 tsp vanilla
- 2 1/2 Tbsp white sugar
Method :
- Combine all ingredients in blender.
- Pulse whip for ONLY 10 SECONDS! (Any longer and sticky gluten will begin to form.)
- Allow batter to stand in the fridge for 1 hour so air bubbles dissipate. (Can stand as long as a day but may need to be thinned slightly with H20)
- Cook on medium heat just till the crepe easily releases from the pan. Then flip and brown other side for only a few moments. Remove from pan. Fill, roll, put in 250 degree oven to hold while you make the rest.
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