Crepes

Ingredients:

• 2 large eggs
• 1 cup milk
• 1/3 cup water
• 1 cup all purpose flour, preferably bleached
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon rum, cointreau, amaretto, brandy, or other liquer (optional)
• 2 tablespoons butter, melted, plus 2-3 teaspoons for coating the pan

Variations:

• Savory version: substitute 1/4 teaspoon salt for sugar, no vanilla, no alcohol).
• Herb crepes: to savory add 1/4 cup minced chives, basil, parsley, or green onion tops while blending. Can also add some tarragon or marjoram.
• Different flours: in savory, replace 1 cup all purpose flour with 2/3 cup and add 2/3 cup of blue cornmeal, buckwheat flour, corn flour, garbanzo, or chestnut flour
• Chocolate: in sweet version, replace 1 cup flour with 2/4 cup and 1/3 cup unsweetened cocoa, and 2 tablespoons sugar with 1/4 cup powdered sugar

Mix until smooth. Cover and refigerate for at least 1 hour (although 2 hours is preferable) or up to 24 hours. Gently stir the batter if it has separated. Heat pan over medium-high heat until hot, coat lightly with butter. Lift from heat, pour in 2-3 tablespoons batter (for 6-7 inch pan, more for larger), tilting and rotating pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen edges with spatula and flip over. Cook other side for ~15 seconds or until lightly browned.

For serving immediately, cover with aluminum foil and keep warm in a preheated 200 degree F oven. For serving later, wrap in portions and either regrigerate for up to 3 days or freeze for up to 2 months.