BREAKFAST CREPES

   A favorite for Christmas Brunch and a hit at Karlee's wedding

  (makes 24 using scant 1/4 cup measure)

2 cups flour

1/2 tsp. salt   
2 cups milk

1 cup water,  
1 Tbs. butter, melted

4 large eggs    

Cooking spray

 

Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender, process until combined. Add flour mixture           ssto blender, process until smooth. Best if covered and refrigerated 1 hour. Use scant ¼ cup measuring cup. Tilt or spread using back of measuring cup.  Stir batter between crepes

Stack between wax paper or paper towels. store Inside zip lock- refrigerate up to 5 days or freeze up to two months. If Frozen- thaw in fridge.  Remove stack from bag and reheat in microwave at high for 15 seconds.

 

Favorite Toppings:  strawberries, bananas, peaches, yogurt, whipping cream, powdered sugar.
*Fruit dip or spread:  8 oz. creme cheese and 8 oz. cool whip- beat together and add powdered sugar to taste.