Crepes (French Pancakes)

This dish is pretty much the opposite of a Puff Pancake: thin, delicate, small, and soft. It's hard to believe they use nearly all the same ingredients.

I didn't make any fancy crepe fillings this time. We just sprinkled them with powdered sugar or slathered them with butter before folding them up and devouring them. (I doubled this recipe to feed the five of us on a Saturday morning.)

Crepes

• 3/4 c. flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 2 T. powdered sugar

Sift if you're a perfectionist; whisk together if you're not. 

• 2 eggs
• 1/3 c. water
• 2/3 c. milk
• 1/2 tsp. vanilla (or lemon zest)

Beat into dry ingredients. Or mix everything in the blender till there are no lumps.

Fry crepes one at a time in a lightly-greased non-stick skillet: 

1. Pour 1/3 cup batter into the center of hot skillet and swirl gently to spread batter evenly outward.
2. Cook over medium heat till edges start to crisp.
3. Gently flip over (a large turner helps!) and cook other side till it starts to freckle.