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Crepes Recipe


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Category   Breakfast - Brunch
Sub Category   None

2 Large Eggs
3/4 Cup milk
1/2 Cup water
1 Cup flour
3 TB melted butter

Combine in blender and pulse for 10 seconds. Place batter in fridge for 1 hour. (this lets the bubbles subside and they will tear less) Batter will keep up to 48 hours.
Heat small non-stick pan. Add butter to coat but don't brown. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook 30 seconds and flip and cook for another 10 seconds.
Place on cutting board flat to cool. After cooled, you can stack them and store in zip locks bags in the fridge for a few days or freeze for 2 months.

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