Crepes

1 cup milk

1/4 cup water

2 eggs

1 cup flour

pinch of salt

3 TBS butter, melted
vanilla extract, optional

extra butter for brushing the skillet in between crepes

Directions:

1. In a bowl, whisk the first 6 ingredients until smooth. Add vanilla if you are going for sweet and not savory crepes.
2. Add the melted butter. If adding flavorings, add it now as well
3. Let batter rest in the fridge while you clean up and get the skillet ready.

4. Heat skillet on medium heat initially... lower the heat as you continue to cook crepes so that they won't burn or over brown on you.

5. Using a pastry brush, dip into melted butter, and lightly brush the heated pan.
6. Add about 1/4 cup crepe batter (I use a small 8 inch skillet to do my crepes. If you don't have one, you can use a larger skillet...you may need to adjust this amount if you are using a larger skillet).
7. Swirl the pan immediately so that the batter fills the pan and forms a nice circle.
8. Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry.

9. Flip over and cook for an additional 30 seconds.

10. Cook the remainder of the batter. You may need to whisk the batter every so often before pouring it in the skillet.

You should brush the skillet lightly with melted butter every so often.
11. Fill with favorite filling.  Mine were filled with Nutella.