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1
Place sugar, flour, salt, eggs, and milk in large bowl; mix together using whisk until well incorporated.
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2
Whisk in warm water.
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3
Add melted butter and whisk again.
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4
Strain batter through sieve (if you don't have a sieve a wire stainer works good also) into a clean bowl, repeat 2 times.
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5
Lightly coat crepe pan with non-stick spray (Pam), heat pan over medium-high heat; once pan is hot pour in small ladle of batter.
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6
Tilt pan and rotate, causing batter to cover bottom of pan (try to do this fast, as the batter cooks fast).
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7
Cook 1 minute over medium-high heat until underside is lightly browned.
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8
Turn crepe over; cook 30 seconds.
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9
Stack crepes on plate and keep warm in warm oven as they are done.
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10
Serve with lemon, jelly, strawberries, or what ever you like.
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11
If looking for something to top your ctepes with this filling is to die for, but you can top them with what ever you like.
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12
1 cup strawberry, washed and hulled.
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13
1 cup raspberries washed (you can leave these out and double the strawberries if you don't like raspberries or can't find them).
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14
2 tbsp syrup (see recipe for syrup below).
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15
1 tbsp liqueur of your choice (can leave out if you want).
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16
1 cup whipped cream.
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17
Place strawberries and raspberries in bowl; add syrup and liqueur; marinate 10 minutes.
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18
Gently mix whipped cream with berries.
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19
Recipe for the syrup:.
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20
1 cup granulated sugar.
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21
1/2 cup cold water.
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22
Place sugar and water in small saucepan.
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23
Set over medium heat, stir gently and boil until temperature reaches 212F.
