Crepe's

by Jodi Leishman

Batter:

1 c. all-purpose flour

½ c. plus 2 T. water

½ c. milk

3 lg. eggs

2 T. butter, melted and cooled

½ t. salt

In a blender or food processor, blend the flour, water, milk, eggs, butter, and salt for 5 seconds.  Turn off the motor.  With a rubber spatula scrape down the sides of the container and blend the batter for another 20 seconds.  Transfer the batter to a bowl and let stand, covered for one hour.  (The batter can be made a day in advance and kept covered and chilled)

Dinner crepes:

Sliced ham and provolone cheese (allow cheese to melt)

Dessert crepes:

Put a jar of Nutella in a pan of  water and warm on low, allowing the Nutella to spread easily.  Spread warm Nutella on the crepe, fold in half and half again.  Yum – just like on the streets of Paris!!