Crêpe

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 cup of flour
 * 3 eggs, lightly beaten
 * 3 tablespoons of vegetable oil (such as canola oil)
 * Dash of salt
 * ⅓ cup of water
 * 1 cup of milk

Directions

 * 1) Blend all ingredients in a blender for about 45 seconds, let sit for a half hour.
 * 2) Heat a griddle or similar pan on medium high heat and spray with nonstick oil.
 * 3) Pour ¼ 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.
 * 4) Cook on one side for approximately 20 seconds, flip and cook for approximately 10 seconds.