2 T oil
6 T butter, melted
8 eggs, at room temperature
4 T sugar
2 1/2 C flour
2 C milk, at room temperature
3/4 C water
1 t salt
Beat eggs and sugar.
Add milk, water, salt, butter, oil and flour.
Let settle for a few minutes.
Preheat frying pan. Keep at medium-high.
Use a small piece of butter only prior to the first crepe.
Pour 2-3 T at a time, and roll the pan to distribute.
Cook for 2 min per side or until golden.
Let cool on wax paper.
Do not stack until at room temperature.
Can be frozen up to 1 month.
Match made in Heaven:
Stuff these with cheese and top with your favourite jam, fresh fruit, sugar and sour cream or sauce!
See my Cheese Stuffed Crepes recipe.