French Crêpe
A crêpe (English pronunciation: /ˈkreɪp/, French: [kʀɛp]; Breton: krampouezhenn) is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
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.
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 crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side.
Serve hot.