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 cup 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 lightly 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.