Basic Crepes

1 cup flour
2 tsp. sugar
1/4 tsp. salt
1 cup milk
1/2 cup water
2 tsp. margarine, melted
2 large eggs

Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted
margarine, and eggs in a blender. Add the flour mixture to milk mixture, and
process until smooth. Cover batter; chill for 1 hour.

Heat a non-stick 8” skillet over medium heat. Pour a scant 1/4 cup batter into
pan; quickly tilt pan in all directions so batter covers pan with a thin
film. Cook about 1 minute. Carefully lift the edge of the crepe with a
spatula to test for doneness. The crepe is ready to turn when it can be
shaken loose from the pan and the underside is lightly browned. Turn crepe
over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining
batter, stirring batter between crepes. Stack crepes between single layers
of wax paper to prevent sticking.