Crepe

The French word for 'pancake,' which is exactly what these light, paper-thin creations are. They can be made from plain or sweetened batters with various flours, and used for savory or dessert dishes. Dessert crepes may be spread with a jam or fruit mixture, rolled or folded and sometimes flamed with brandy or liqueur. Savory crepes are filled with various meat, cheese or vegetable mixtures-sometimes topped with a complement sauce and served as a first or main course.

Ingredients

 * 1) 1 cup of flower
 * 2) 3 eggs, lightly beaten
 * 3) 3 tablespoons of vegetable oil (such as canola oil)
 * 4) Dash of salt
 * 5) 1/3rd cup of water
 * 6) 1 cup of milk

Blend all ingredients in a blender for about 45 seconds, let sit for a half hour.

Heat a griddle or similar pan on medium high heat and spray with nonstick oil.

Pour 1/4th cup of the mixture at a time on the pan. Normally for traditional crepes you should spread the crepes thin, but you can skip this step to result in smaller, but thicker and richer pancakes. Cook on one side for approximately 20 seconds, flip and cook for approximately 10 seconds.