For desert or breakfast crepes, many people suggest adding:
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. 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.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

This came out a bit thick here at 6000 ft., but I also used bread flour and whole milk. Next time, I will hold back some flour and add it back to desired thickness toward the end.

Otherwise, these were excellent.... exactly what I was looking for.
Next time I will try adding the vanilla and sugar...

Aaron Birenboim
Last modified: Sun Nov 6 13:26:39 MST 2005