I go on kicks of craving things now and then.  Crepes have been on my mind for awhile and when Karen Windness answered my shout out on Facebook yesterday I had to make them.  Why was I so afraid to make them before… good question.  Super easy.  As a bonus it allowed me to use leftover ham one more day by making them savory instead of sweet.

Crepes:

Crepes (good sweet or savory)
Recipe makes about 7 large crepes.
Ingredients:
2 eggs
½ cup milk
½ cup water
1 cup all-purpose flour, sifted 
¼ tsp salt
2 TBS butter, melted (+additional butter for pan)
Directions:
1. Whisk together eggs, milk and water. Gradually add sifted flour and salt to wet mix. Stir in melted butter.
2. Heat griddle to medium (we use a large, round, non-stick pan). Melt a small amount of butter in pan. Pour or scoop batter onto the griddle. (About 1/4 cup for each crepe.) Tilt the pan in a circular motion so batter is even and thin. 
3. Cook crepe for approx. 2 minutes. (Bottom should be light brown.) Flip and cook other side. Serve hot.

Savory option seen here(courtesy of leftover ham in the fridge)

1 egg scrambled, mexican crumble cheese , ham diced, green onions chopped, jalapeños diced, and some green salsa!

Sweet option:

Another option if you want sweet is Karen’s cream cheese sauce (GREAT with berries or lemon and brown sugar or nutella or…) 
2 parts cream cheese, softened (I usually use a half package)
1 part butter, softened
½ part powdered sugar (can adjust to your texture preference, thinner or thicker)
½ part milk
Beat together until smooth. Add a little bit of vanilla and dash of salt.