A versatile and very thin pancake that is served with either a savory filling as for an entree, or a sweet filling as for a dessert.

Basic Crêpes

1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

1. Place all ingredients in a blender and pulse about 20 seconds, stop and scrap down sides and then pulse another 20 seconds or until smooth. Place batter in refrigerator for 1 hour to allow batter to rest (do no skip this step, this allows the bubbles to dissipate and the flour to absorb more liquid).
2. Heat a crepe pan or small saute pan over medium heat. Lightly grease with butter, cooking oil or spray. Pour about 1/4 cup batter into heated pan. Tilt pan in a circular motion to thinly spread batter. Cook until until crepe is bubbly and light brown, about 2 minutes; loosen edges with spatula and flip crepe over; continue cooking until the other side is light brown, about 1 minute. Slide crepe from pan to plate.

Makes 8 crepes.

Tip: Place waxed paper between cooked crepes to prevent sticking.

Sweet Variation: Add 2 tablespoons sugar and 1 teaspoon vanilla extract to the mixture.