2 eggs
2 c flour
1 c milk
1 c water
1 tbs canola oil
2 tbs butter
2 pinches salt
Nonstick shallow crepe pan
Wooden or silicon spatula
Ladle
“Oiler”- my device to oil the pan before every crepe. Wrap a small cushion of cheese cloth around the tip of the handle of a spoon .
With a mixer beat the eggs, then gradually mix in the flour, the milk, the water and salt. Let it sit for a while. Adjust the consistency if needed by adding water – it should a be smooth, liquid batter. Heat the pan and oil it. Ladle 1/3 c of batter in the center of it and tip and turn the pan to make a thin crepe. After two minutes of cooking on moderate heat you will be able easily to turn it over with a spatula. Cook for another two minutes. Remove the crepe and butter it generously. Repeat until the batter is finished. Serve hot with sugar, honey, jam or you name it.
“The first goes to the dog”, they used to say, it may not be perfect.