Diane's Crepes

2 large eggs
3/4 cup milk
1/2 cup water 		1 cup flour
1/4 tsp. vanilla
3 tbs. melted butter

  1. In a large bowl, combine all of the ingredients and whisk for about 20 seconds.
  2. Place the crepe batter in the refrigerator for 1 hour.
  3. Heat a small nonstick pan.
  4. Add a little bit of butter to coat.
  5. Pour about 2 tablespoons of batter into the center of the hot pan and swirl to spread evenly.
  6. Cook for about 30 seconds and flip.
  7. Cook for another 10 seconds and place on a paper towel to cool.
  8. Continue until all the batter is gone.

For the filling: You can use almost anything you want....marmalade, berries, seafood, Diane's favorite is spread with orange marmalade and add a tablespoon or two of chocolate ice cream, topped with whipped cream & orange slices.

Blueberry filling

2 cups blueberries
1/4 cup sugar
1/4 cup water

  1. In a medium saucepan combine 1 cup blueberries, sugar and water.
  2. Simmer for about 10 minutes.
  3. Add the remaining cup of blueberries and heat through.
  4. Spoon about 1 tbsp. onto crepe.
You may want to spread the crepe with a cream cheese mixture first: 4 oz. cream cheese, 1 tbsp. powdered sugar.


Raspberry sauce

1 cup raspberries
3/4 cup sugar
2 tbs. cornstarch
1/3 cup water


Combine ingredients in small pan and simmer for 5-10 mins. Strain berries. You can drizzle this sauce over the crepes.