Preparation Time: 30 minutes or less Cooking Time: 30 minutes or less Serves: 10
Category: Breakfast Sub-Category: Crepes Cuisine: French

Ingredients:
2 large eggs3/4 cup milk1/2 cup water1 cup flour3 tablespoons melted butter1/4 tsp saltFilling:Thinly sliced Serrano ham (you could also use prosciutto)thinly sliced cantaloupecut up brie.Whirr all this up in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes.

Step 1:
Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it’s ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here’s a blurry pic of one almost ready to flip.

Step 2:
Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.

Step 3:
When done, fold and serve.