2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tbsp butter, melted, plus additional for pan coating
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool. Continue until all batter is gone.
Add desired toppings or fillings and enjoy!
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