(by Makella Brems)
1 c. all-purpose flour
1/2 c. milk
1/2 c. water
1/4 t. salt
2 T. butter, melted
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine.
Add salt and butter; beat until smooth.
Heat a lightly oiled frying pan over medium high heat.
Pour or scoop the batter onto the pan, using approximately 1/4 c. for each crepe.
Tilt the pan with a circular motion (or use a T-shaped wooden crepe spreader) so that the batter coats the surface evenly.
Cook the crepe for about two minutes, until the bottom is slightly brown.
Loosen with a spatula, turn, and cook the other side.
Serve hot with whipped cream and fruit slices of your choice.
Maple syrup and berry preserves also go well with Christmas crepes.
(Read Remembrance of Crepes Past, the story that accompanies this recipe.)