2 large eggs
3/4 cup milk, cream or coconut milk
1/2 cup water
4 tablespoons melted butter
1 teaspoon vanilla
Pinch of salt
1 cup flour
Butter for cooking
Combine all of the ingredients together and pulse in a blender for 15 seconds. Allow the mixture to cool in the refrigerator so the bubbles will disappear, this will take at least an hour.
Heat a non-stick skillet to medium-low heat and allow the butter to melt and cover the bottom. Pour a tablespoon of the batter and move the pan around to have it coat the pan as thin as possible. Swirl the pan around until it is covered, cook for 30 seconds then flip to allow it to cook for an additional 10 seconds.
This recipe makes 18-22 crepes. Refrigerate up to a week or freeze up to two months.
Top with strawberries, chocolate ganache and powdered sugar.
Topping and filling ideas:
Apples, brown sugar, cinnamon and nutmeg
Spinach, sun-dried tomatoes, mushrooms and herbs
Peaches with brown sugar
Cream cheese with sugar and vanilla