Breakfast crepes, as decadent and delicious and you want them to be.

And the recipe for the crepes:
2 large eggs
1 cup milk
1/4 cup water
1 cup flour
3 tablespoons melted butter
1/2 cup vegetable oil in a separate container

Using a whisk, stir all the ingredients together until there are no lumps
Let the batter rest, covered in the fridge 1 hour – this is critical to crepe making, it gets rid of any bubbles that may have developed during the mixing as well as gives the batter time to form
Heat a non-stick pan or regular small heavy duty pan with 2 tbsp oil over medium heat
Pour any excess oil back into the container
Pour the batter into the pan, using the ladle or by swirling the pan, spread to the desired size
Cook for 15 – 30 seconds – if it is not enough time, the crepe will fall apart or still be stuck to the bottom of the pan
Leave it for a few seconds more – count on your first 2 – 3 being delicious mistakes, this also allows you time to adjust your seasonings if needed – remember, this is a crepe, not a pancake – different batter, different look when done – remove to a plate
Put another two tablespoons of oil into the pan, swirl it around as it gets hot, pour the excess oil back into the oil container “do this before you make each crepe” – continue making crepes until all the batter is finished, lay subsequent pancakes beside, not on top of other crepes, only once they cool can you stack them without worrying about them sticking together
As always – enjoy!

breakfast