Assigned Tags / Keywords:

appetizer, basic, crèpe, dessert, France, pancake

Ingredients per portions

4	eggs
120 ml	milk
120 ml	water
100 g	flour
½ tsp	salt
2 tbsp	butter, melted
50 g	Parmesan cheese, grated

Place ingredients in blender and blend for 20-30 seconds. Make sure that all ingredients have been blended; Cover and let sit for 1 hour.

Lightly grease a medium size non-stick pan over medium heat. Pour 1/2 cup batter rotating and tilting pan to spread batter thinly. Turn briefly when golden brown.

Stack crêpes with sheets of waxed paper in between to prevent from sticking to each other.

For dessert crepes use sugar instead of salt and parmesan.

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