Though you can eat them any time, we at least try to eat them every Christmas. This recipe is modified from the Doubleday cookbook. It serves three.
1 1/2 cup flour
3/4 tsp salt
1 tbsp sugar
6 eggs, lightly beaten
1 1/2 cup milk
3 tbsp cold water
3 tbsp melted butter
Mix wet and dry ingredients separately. Put the dry ones in the bigger bowl as you will be adding the wet to them. Add the wet gradually. (Maybe about a fourth or a third at a time). This will avoid clumping of flour.
Best if you leave the mix for 15 minutes or so before you cook. Use a griddle at about 350, or a frying pan at medium.
One crepe is about 70 calories. What size crepe do you ask? I have no notion.
Fill as desired. Sugar is optional.
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