Servings: Makes 2 cups batter

3 eggs 3 eggs
1/2 cup milk ½ cup milk
1/2 cup water ½ cup water
3 tablespoons butter, melted 3 tablespoons butter, melted
3/4 cup all-purpose flour ¾ cup all-purpose flour
1/2 teaspoon salt ½ teaspoon salt

Blender Method: subheading: Blender Method:
Combine all ingredients in blender container. Blend about 1minute. Scrape down sides of blender container with rubber spatula, if necessary. Blend until smooth, about 30 additional seconds.
Mixer, rotary beater, or whisk method: subheading: Mixer, rotary beater, or whisk method:
Combine eggs, milk, water, and butter in mixing bowl. Make beat until combined. Add flour and salt. Beat until smooth.
Refrigerate batter one hour. Bake.
Recipes for variations of this recipe are on the brochure. Parmesan, Herbed, Whole Wheat, and Cornmeal.

The exact number of crepes you can bake from this or any other batter depends on a variety of things--the batter itself, the size and type of crêpe pan you use, and your skill in pouring or dipping the batter. This batter (2 cups) will make about 12 crepes in a traditional 10-inch crepe or omelet pan. In a smaller pan or a dip pan you will probably get more than 12 crepes.  The exact number of crepes you can bake from this or any other batter depends on a variety of things--the batter itself, the size and type of crêpe pan you use, and your skill in pouring or dipping the batter. This batter (2 cups) will make about 12 crepes in a traditional 10-inch crepe or omelet pan. In a smaller pan or a dip pan you will probably get more than 12 crepes.