Ingredients:
• 1/2 Cup Flour (all purpose or pastry)
• 1 1/2 TBS of Sugar (fine white, turbinado is not a good choice for this recipe)
• 1/2 cup of Milk
• 1/4 Cup Water (room temperature)
• 2 Eggs
• 2 TBS of melted Butter
• Pinch of Salt

Utensils:
• Mixing Bowl
• Ladle
• Crêpe Pan or a Griddle - seasoned cast iron will do, but a skillet won't work for this project because it has sides which prohibit turning the crêpe
• A long tongued metal spatula

Directions:
• Combine all of the ingredients in the Mixing Bowl and stir until all the dry ingredients are moistened.
• Let the batter stand for at least 30 minutes, until the flour has absorbed the moisture. (Batter can be kept in the frigo for up to 2 days)
• Heat the griddle on a medium heat.
• Rub the hot griddle with butter until it is covered.
• Ladle out a ladle full of batter onto the center of the pan/griddle and spread it out towards the edges of the pan, making it as thing as possible.
• When the crêpe has set and the underside is a bit golden, use the spatula to turn the crêpe.
• If you are making crêpes for a meal, then grab a plate. When the crêpe is done, spoon on the filling, spreading out over half of the crêpe. Fold the crêpe in half, then in half again (so that is pie or triangular shaped). Serve to your guest, then start another one!
• Serve warm. Yum!
• Crêpes can be stored between sheets of wax paper, wrapped and frozen in an air tight container or wrapped in plastic. To reheat, just toss on a warm griddle or crêpe pan.
• To make Savory Crêpes, just omit the sugar and fill with just about anything from scrambled eggs to fried tomatoes or Ratatouille. You can also substitute buckwheat flour for the wheat flour.

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