FRESH CREPES

Whisk milk, water, eggs, salt, and flour in bowl will well blended.  Mixture should be of medium thickness,  if mixture needs adjusting add with water or flour accordingly.  Let batter sit in refrigerator for about an hour before making into crepes. Place a 6” non-stick frying pan over medium high heat.  When pretty hot brush bottom lightly with butter and ladle about 3 Tbs. of batter into pan.  Swirl around till bottom of pan is evenly coated and batter really doesn't move around.  Place pan back on stove.  Allow the crepe to cook for about 30-45 seconds (until it sort of looks dryer and slightly darker).  Flip over carefully (I use a wooden spoon to get it started and flip using my finger tips being careful not to touch pan) and cook the other side for about 15 seconds.  Allow them to cool on flat surface and repeat till all of your batter is gone.  This recipe will make about 25 crepes.  To make these does take a little practice, DO NOT LEAVE STOVE, they cook rather quickly and they need to be watched carefully.  They should be very slightly golden, but not really brown.  Allow to cool before stacking them with wax paper between them. 

You can store the crepes in the refrigerator for a few days if you place wax paper between the cooled crepes and wrap them in plastic wrap. You may freeze them after preparing them the same way, with wax paper and plastic wrap.  The raw batter will last for 2-3 days in the refrigerator.