Crepes

3 eggs, large and lightly beaten
2 cups all-purpose flour, sift after measuring
3 cups whole milk (can substitute with lower fat milk but not skim)
1/2 cup water
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Calories/nutritional info not included:
5 tsp butter (med heat) or canola oil (med-high)
or spray oil
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Have desired fillings ready to add before beginning to cook crepes.

Alternative serving sizes:
-- approx 20 small (7" round) crepes (halve the calories)
-- approx 40 minature (5" round) crepes (quarter cal)

---If possible, let batter sit in fridge for at least an hour as this will let everything blend together naturally and make for a smoother crepe. Overnight is better (or up to three days in fridge).

---If desired, you can set some batter aside in a separate bowl and add vanilla/cinnamon/sugar as desired.

--For heavier/thicker fillings or refrigerated ones, use medium heat (drops of water sizzle away in a few seconds). Although the folded over crepe will help warm fillings, cooking on lower will guarantee no cold spots. It does nearly double the cooking time and the crepe will be smoother and with few crispy bubbly bits though. Cold fillings that are meant to stay cold should only be added immediately before serving.

--If using butter, med-high heat will be just above its smoking point, so use a fan. Your butter should lightly brown as you finish spreading it and should be a medium brown right before you add the batter. If it actually burns, the heat is too high. On medium heat, it will smoke slightly but -- at the proper temp -- it will be a light clear brown immediately before you add the batter.

--Wipe the pan with a paper napkin (used or oiled on applied end) after EACH crepe before adding more butter or oil. This will clean the pan of anything that might burn (or is burning), such as drips from fillings. This also keeps the estimate of 1/2 tsp of butter/oil per crepe pretty accurate.

--If the crepe tears, it could be under-cooked (especially if using a lower heat), it stuck to the pan from a non-buttered spot that also wasn't loosened first (non-stick helps, but a large plain spot will stick), or the spatula nicked it. Or bad luck, as is the usual case with the first crepe.

Mixing:
Sift flour into bowl and make well in flour. Pour eggs into well (or crack into well and lightly scramble with fork). As you slowly pour in the milk, stir gently (a whisk is best, but fork works). Then pour in the water. Do not beat or overmix -- aim to crush the pockets of flour and scrape the bottom of the bowl. The final product should be thick-ish like melted ice cream.
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Cooking:
Preheat a medium (10") non-stick pan to medium-high (to where water sizzles off quickly but doesn't "pop"). Coat bottom and sides of pan with butter lightly -- this takes about 1/2 tsp of butter or oil. Using a standard sized ladle (6oz or 175mL), fill and pour batter into center of skillet -- immediately tilt pan around to spread batter OR pour in a small circle (making sure not to let a hole in the middle). Let cook until the entire crepe looks solid AND the very edges are browned and starting to crisp (a minute on med-high or as long as two on medium). If you gently lift the edge, the reverse side should have mottled brown markings. Using a spatula, loosen around the edges (most likely to stick if a part does), slide under crepe, and flip.

IMMEDIATELY, evenly spread your filling over the cooked side of the crepe. While the second side browns, your filling should heat up somewhat (or completely, if cooking on medium or using room temp/warm ingredients). Fold crepe over and remove from pan by sliding it off directly onto the plate. If you are cooking on medium heat, the crepe will be flexible enough that you can roll it up instead (from one end to the other) and lift off with a spatula (steady the crepe so it doesn't roll off). Serve immediately.

Serving Size: Makes approx 10 large (10" round) crepes (this is the calories counted per crepe) --or approx 20 small (7" round) crepes (halve the calories) --or approx 40 miniature (5" round) crepes (quarter cal)