Margaret's Crepes

The thinnest finest crepes you will ever make! Good for both savoury dishes and desserts.

INGREDIENTS:
6 large eggs
a pinch of salt
2 cups AP Flour
2 ounces butter, melted and cooled
1 1/3 cups whole milk
1 1/3 cups water
YIELD: Makes about 30 crepes
COURSE: Bread and Baking
CUISINE: French
DIRECTIONS:
  1. Beat the eggs. Add the salt, milk, water and flour. Add the cooled butter. Make sure the batter is quite thin.
  2. Spray your crepe pan with cooking spray, Pour 1/3 cup of batter onto the 8 inch crepe pan and swirl it around until it coats the pan.. Pour any excess back into the batter bowl.
  3. Cook for 20 seconds on the first side, then flip and cook for 30 seconds on the flip side. Remove finished crepes onto wax paper.