Crepes

• servings: 17-22 Crepes
• total time: 1 hr 25 min

Ingredients

• 2 Large Eggs

• ¾C. Milk

• ½C. water

• 1C. Flour

•3 Tbs. melted Butter

•2 ½ Tbs. Sugar

• 1 tsp. Vanilla

• Butter to coat pan

Directions

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place crepe batter in fridge for 1hr. The batter will keep for up to 48hrs.

2. Heat a small non-stick pan. Add butter to coat.

3. Pour 1 oz. of batter in center of pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to plate to cool.

4. Once they have cooled you can stack them. Store in sealable bag in fridge for several days or in the freezer up to 2 months.