Crepes

I have wanted to make crepes for a really long time, but was a little afraid. I decided I was going to be brave and try them, and found this recipe on allrecipes.com. I didn't realize how easy they could be. I loved standing side-by-side with my amazing husband  while we made them together and had contests on who could flip their crepe into the air, and catch it perfectly flat in the pan (I won, by the way... although he came in a close second).  We tripled this recipe and made some crepes for dinner (recipe for filling to come), and some for dessert.  The ones pictured above are obviously the dessert ones.  I mixed cream cheese, whipped cream and a little powdered sugar together for the filling on these.  Then we also filled them with fresh strawberries and topped them with whipped cream.  They were seriously amazing.

Crepes

1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbsp. butter, melted

In a large mixing bowl, whisk together the flour and the eggs.  Gradually add in the milk and water, stirring to combine. (We found this to be almost impossible! The flour and the eggs together made this super thick glop that got completely stuck in the whisk.  We ended up putting everything into our blender, and it worked perfectly.  I would definitely recommend doing it in the blender).  Add the salt and butter, mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.  Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepes for about 2 minutes (once we got them cooking, they took a lot less time than this) until the bottom is light brown.  Loosen with a spatula, turn (or flip!) and cook the other side.