Savory Crepes

This recipe is very simple. Eggs, milk, water, all purpose flour, butter, and salt - mixed up in the blender.

We cooked the crepes in a small (7 inch) cast iron frying pan. They cooked up nicely - just beautiful!

This is a highly versatile crepe. Although its called savory, we sprinkled powdered sugar on the left overs, and that was also great.

I highly recommend this recipe. The result was fantastic, and the instructions spot on. My 16 year old son prepared these (and the accompanying baked egg cup crepe recipe) for a project for French class. If I have anything to say about it, he certainly should earn an A.