1/2 c water
1/2 c milk
1 c flour
2 t sugar
1 t vanilla
melted unsalted butter for greasing pan
In a blender combine water, milk, flour, sugar and vanilla. Crack the eggs into a small bowl. Check for shells and then add the eggs to the blender. Blend until smooth
Blend the mix until very smooth and free of lumps. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 1 hour or up to 1 day. Using a pastry brush dipped in melted butter, lightly grease the entire surface of a 9″ crepe pan or nonstick fry pan and place over medium heat. Fill a 1/4 c ladle with batter to just below the lip. Holding the pan at an angle above the burner, pour the batter into the pan close to one edge. Quickly swirl the pan so the batter covers the entire bottom of the pan. This should happen very fast since the batter will start to cook upon contact with the hot pan. Cook, shaking the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter looks set, about 1 min. Use a small offset spatula to lift the edge of the crepe, then carefully grasp the edge and quickly flip the crepe over in the pan. Cook until the second side is slightly browned and set, about 10 seconds more. Transfer the finished crepe to a plate. Repeat to cook the remaining batter, greasing the pan with more butter each time. Stack the cooked crepes on the plate between squares of wax paper. Serves 4.