Amazing & Easy Basic Crepes

Method

1. I

   In medium bowl, beat eggs slightly.

2. II

   Add remaining ingredients and beat until smooth.

3. III

   (Batter may be covered and refrigerated up to 2 hours or cooked immediately).

4. IV

   Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).

5. V

   A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.

6. VI

   Grease pan lightly.

7. VII

   Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.

8. VIII

   When crepe is light brown and set, turn to brown other side.

9. IX

   Remove from pan.

10. X

    Repeat with remaining batter to make about 14 crepes; stack cooked crepes.

11. XI

    Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.

12. XII

    FOR DESSERT CREPES, add 2 tablespoons sugar to batter.

13. XIII

    To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.