crepes take one

tonight we made crepes. i didn't do much to help but there really isn't much to do so i guess i'm off the hook. they turned out to be good but we've got a long way to go before we can sell these things as a career but hey we have to start somewhere. this recipe is from alton brown found on the food network website.

ingredients
• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• butter, for coating the pan

directions
in a blender, combine all of the ingredients and pulse for 10 seconds. place the crepe batter in the refrigerator for 1 hour. his allows the bubbles to subside so the crepes will be less likely to tear during cooking. the batter will keep for up to 48 hours.

heat a small non-stick pan. add butter to coat. pour 1 ounce of batter into the center of the pan and swirl to spread evenly. cook for 30 seconds and flip. cook for another 10 seconds and remove to the cutting board. lay them out flat so they can cool. continue until all batter is gone. after they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. when using frozen crepes, thaw on a rack before gently peeling apart.