Crêpes

Ingredients

• •3/4 cup all-purpose flour
• •1 teaspoon baking soda
• •3 tablespoons powdered sugar
• •2 large eggs
• •2/3 cup milk
• •1/3 cup water
• •1 teaspoon vanilla

Directions

1. 1Sift the dry ingredients into a bowl.
2. 2Break the eggs into another bowl and mix until yolks and whites are blended.
3. 3Make a hole in the middle of the dry ingredients and pour in the beaten eggs. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk to incorporate all the flour. Add the milk a spoonful at a time and mix it in thoroughly before adding more liquid. When about half of the liquid has been used the remainder can be added in two portions. Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature.
4. 4Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the resting time allows the flour to absorb more liquids, makes the batter easier to handle, and gives the crepes more flavor. Since flour varies in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream.
5. 5Once finished cooking a variety of extras can be added such as: spreading Nutella Chocolate, adding powdered sugar, adding Strawberries very tasty with the Nutella Chocolate. Meats, tomatoes and cheese can also be used to top the crepes for a different flavor.