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1
In a bowl combine eggs and flour with a wire whisk.
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2
Blend with milk, making sure to eliminate all lumps.
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3
Add water and butter.
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4
Batter should have the consistency of light cream.
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5
Cover with plastic wrap and refrigerate at least an hour or overnight.
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6
When ready to prepare crepes, check consistency of batter and add additional water if necessary.
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7
Lightly grease a heavy skillet with a few drops of corn or safflower oil.
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8
Heat over medium flame until a drop of water sizzles.
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9
Using a ladle, gently pour about three tablespoons of batter into the pan, swirling the pan quickly so that the entire bottom is covered with the thinnest possible layer of batter.
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10
Cook for less than one minute, until golden brown.
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11
Then, using a spatula, flip the crepe and cook the other side for less then 30 seconds.
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12
It is not necessary to add oil after each crepe is prepared.
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13
Eat immediately with butter and jam or stack on a plate and store, covered with plastic wrap, in the refrigerator for up to three days to be reheated with a filling of choice later.
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14
Some fillings like sliced Gruyere or ham may be added to the crepes as the second side is cooking.
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15
Stuffed crepes should be folded into the center from the top and bottom.
