Lunch: Easy Crepes

Ingredients

2 large eggs
1 cup flour
3/4 cup milk
1/2 cup water
1/2 teaspoon vanilla
2 tablespoons butter, melted butter for sauteing

Instructions

Place all the ingredients in a blender and puree.
Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).
Grease a saute pan or crepe pan with butter. Pour in 2 tbsp of batter and swirl to cover the pan.
Cook for 1 minutes, flip and continue to cook another 30 seconds or until just starting to become golden.
Remove to a plate and continue to make remaining crepes.
Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling.
Roll into a cigar shape.
Serve

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