Crepes
These wonderful creatures may be filled with a multitude of fillings and served for breakfast, lunch or dinner and are a smash hit as hors d'oeuvre, first course or added to a buffet table. I make batter in the morning before I go to work and cook the crepes in the evening while I'm preparing dinner.
3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs
2/3 cup milk
1/3 cup water
Sift flour with other dry ingredients; beat together eggs, milk and water. Add to flour mixture and stir to combine. Refrigerate batter until ready to cook. Using a 5 inch skillet, grease it with a few drops of oil and swirl the skillet, or use butter wrappers to grease the pan each time. Over medium heat in a well heated pan, add 1/8 cup or just enough batter to thinly cover the bottom of the pan when tipped and rotated to evenly spread batter. Cook until golden on each side, turning once. Place cooked crepe on flat surface to cool. Cut wax paper to place between each crepe. Make as many as you need. This recipe will make about fifteen 5-inch crepes. I usually make three batches at a time. They keep for several days in the refrigerator and may me frozen for up to a month.