Crepes are often intimidating to most but they are rather like really thin pancakes. The bonus is that once you know how to make them you can dress them up a million and a half different ways. These crepes are sweet crepes but if you omit the sugar and vanilla they are savory and can be filled for dinner like a enchilada, or fancy lobster.
In this photo I went the sweet route and filled them like a breakfast or dessert crepe. I used a fruit dip recipe I like along with some strawberries and chocolate drizzle. I also really love lemon curd. The thing to remember is they are thin and light and I do not like to over stuff them because then all you taste is the filling and not the delicious crepe you made.

Crepe

1/2 Cup water

1/2 Cup Milk

1 Cup flour

2 eggs

2 tsp sugar

1 tsp vanilla

melted butter

Directions

1. Combine the water, milk, flour, eggs, sugar and vanilla in a blender. refrigerate t least 1 hour.

2. Melt some butter in a small skillet. Add 1/4 c of the batter. Swirl around to coat the pan.

3. When the crepe is browned slightly flip to cook the other side. remove and layer between wax paper until served.

They can be made ahead of time, layered and placed in a ziplock bag in the fridge.