Crepes
======

From sallysbakingaddiction.com/make-crepes

3 tbsp unsalted butter, melted
3/4 c milk
1/2 c water
2 eggs
1.5 tsp vanilla
1 c all purpose flour
1 tbsp sugar
1/8 tsp salt (maybe omit if you're using salted butter)

Make sure the butter is liquid but not too hot so it doesn't cook the
eggs. Whisk the wet ingredients together, then whisk in the dry, or
use blender/mixer. Optional: chill the batter; keeps for a day or two
in fridge.

Use about 1/4 c per crepe. Use plenty of butter in the pan.