Oh Crepes!

Sally and I managed to get together for breakfast last weekend, and of course we couldn't help but make breakfast ourselves.  This is a basic crepe recipe, simple enough to throw together on the fly and delicious enough to satisfy even the worst breakfast snobs.  Actually, I'm not sure if this is the recipe at all, as it's firmly in Sally's possession, and since I've never managed the trick of turning out the perfectly rounded crepe anyway (I'm more of a pancake person, or so I keep telling myself) it's probably going to stay there.  Unless you feel like asking her :)

Now, even though I'm not the master crepe maker like Sally, even I know that the first crepe is always a dud.  It's too brown, or not brown enough, or there's a huge hole in the middle or you forget to put in the butter and the whole thing sticks to the pan.  Everyone makes mistakes, right?  Good thing all those fancy French chefs have anticipated your forgetfulness or klutzy fingers with a simple "throw out the first one."

These crepes can double as sweet or savory, depending on the filling you decide to add.  Personally, I've always been a fan of the traditional sugar and lemon, but Sally tried powdered sugar and lime last weekend and it was quite good.  And if you need another food to slather Nutella on, this would be one.

Crepes
adapted from Alton Brown's recipe here
Ingredients
2 eggs
3/4 c. milk
1/2 c. water
1 c. flour
3 tbsp. butter
extra butter for coating the pan

Directions
 Combine all ingredients in a bowl and whisk for a minute or two.  Place batter in the fridge for 1 hour (Sally and I have skipped this step often, so if you're in a hurry, don't worry about it.  Refrigeration will allow bubbles to settle down and prevent tearing later.).
Heat a small non-stick pan (medium-low).  Add butter to coat the pan.  Pour about 1/4 c. of the batter onto the center of the pan, lifting and turning the pan to spread evenly as you pour.  Cook until the underside is a light brown and flip.  Cook until both sides are light brown, then remove from pan.  Add butter every 3-4 crepes.

*Savory: add 1/4 tsp. salt and 1/4 c. herbs/seasoning to the batter
*Sweet: add 2 1/2 tbs. sugar, 1 tsp. vanilla extract to the batter