1 cup whole wheat pastry flour
1/4 tsp salt
2 eggs
1/2 cup milk
1/2 cup water
2 tbsp melted butter
Mix the flour and salt in a glass bowl.
Beat the eggs in a 2-cup pyrex measuring cup. Add the milk and water and mix well.
Slowly pour the liquid into a well in the center of the flour/salt mixture, using a whisk to blend completely. The goal is not to create any lumps.
Slowly stir in the melted butter. Let the dough rest for 10 minutes or longer.
Heat a non-stick skillet until water drops sizzle when splattered on it.
To cook a crepe, pour about 1/4 cup of the batter into the center of the skillet, then swirl the skillet to let the liquid enlarge the crepe by flowing over the edges uniformly. When the top is just set, flip and cook momentarily on the opposite side.
Remove to a rack to cool. These can be refrigerated or frozen. The batter also keeps well in the refrigerator.
Makes 8 – 10.
Note: Try using less butter next time.