From: Holly Sangree
4 eggs
4 T melted butter
1/2 t salt
1 C cold milk
1 C cold water
2 C flour
In a blender, beat eggs, salt and melted butter. Add water and milk and beat in flour. Mix until well blended (no lumps). Now, they say to refrigerate it at least 2 hours or overnight, but we never think this far ahead so we don't know how much better it might be if we ever did that step. =) In a heated crepe pan, pour enough batter to just cover the bottom of the pan thinly. Brown slightly on one side, then flip and fry slightly on other side. Cool and stack in layers. Crepes may be made in advance, but must be used at room temperature. Makes about 16 six-inch crepes.
Filling:
We like to use fresh strawberries, cut and sprinkled with a little sugar. OR
8oz. cream cheese,
1/4 cup of powdered sugar
a couple of tablespoons of freshly squeezed lemon juice (half a lemon).
Beat until smooth and enjoy!
