1 cup all-purpose flour 2 eggs 3/4 cup milk 1/4 cup water 1/4 teaspoon salt Melted butter, or non-stick cooking spray 1/2 tablespoon nutmeg a pinch of cinnamon
whisk together eggs, milk and water in a large bowl. slowly add in flour and other dry ingredients, making sure not to clump. the consistency should be somewhat runny.
heat a cast iron skillet on medium high heat; spray the surface with non stick cooking spray, or you can use melted butter
pour3 large spoonfulls of batter onto the surface making sure it spreads out thinly and evenly. crepes don't take too long to cook, so let each side cook for about 25-30 seconds
i liked serving these crepes warm with some amish farmers cheese (always my first choice of cheese when eating crepes) topped with some strawberries, blueberries and some fresh honey from ken's beehive
my other favorite (and more preferred way) to make crepes is with dill. just substitute the nutmeg and cinnamon with 1/2 cup of dried dill leaves. this goes extremely well with farmers cheese: the perfect savory breakfast