Dessert Crepes

Learned from Jennifer, who retrieved the recipe from Pinterest.

Ingredients:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter for coating the pan

Instructions:

1. In a blender, combine all of the ingredients and pulse for 10 seconds.  Place the crepe batter in the refridgerator for one hour.  The batter will keep for up to 48 hours.
2. 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 flat to cool.
3. Add whatever toppings your heart desires into the center of the crepe:  vanilla or chocolate pudding mix, sliced bananas or strawberries, raspberries, blueberries, almonds, walnuts, pecans, Nutella, etc.  Wrap crepe around it and top with whipped cream.

Jennifer made this for Little Christmas of 2013 and it was a big hit!