Classic Crepes

• 3 eggs
• 1 1/ 2 cups milk
• 1 1/ 4 cups flour
• 6 tablespoons water
• 2 tablespoons butter, melted
• pinch of salt

Place all ingredients in a blender and mix, scraping sides once to ensure all ingredients are well blended. For best results, let stand one hour. Stir batter before using. Lightly grease crêpe pan with canola oil and heat pan over medium-high heat until hot. Pour about ¼ cup batter into center of the pan with one hand, lifting the pan with the other hand and quickly tilting the pan around to spread the batter so it covers the bottom of the pan. Cook for approximately 1½ minutes, until bottom is lightly browned. Loosen edges of crepe with spatula and slide out of pan onto a paper towel. Makes approximately 12 large crêpes.