Crepes

1/2 cup milk

1/2 cup water

3 eggs

3/4 cup flour

1/2 t salt

3 T butter, melted

Combine all ingredients except butter in blender. Blend, scrape sides of blender, blend. Add butter and blend. Refrigerate for 1 hour if you have time, if not then proceed with cooking.

Heat pan on med. until hot enough to sizzle a drop of water. Spray lightly with cooking spray, if your pan needs it. Pour in just enough batter to cover bottom of pan. Tip pan to cover bottom of pan. Cook until the top of the crepe is dry (not sticky) to the touch. Remove from pan.

Crepes can be stacked on top of each other and they won't stick.

You can make them the day before and store them in the refrigerator, covered with plastic wrap.

When you double the recipe, don't double the salt.

I serve them with berries, bananas, powdered sugar, whip cream, freezer strawberry jam, and chocolate sauce.

Makes 6 large or 12 small, all depending on the size of your pan.