99 Orange St., New Haven, CT 06510
www.yolandesbistro.com
(203) 787-7885

2 eggs, well beaten
1/2 cup milk
1/2 cup water
pinch of salt
2 TBSP butter, melted
1 TBSP sugar
3/4 AP flour

Beat all ingredients together except flour.  Once all well blended whisk in flour.  If too many lumps strain batter. NOTE:  For this quantity you can use a blender.

Now the hard part... cover and refrigerate.  For at least 2 hours.  Yolande recommends overnight. 

When ready to make crepes:
NOTE: odds are that you will have to scrap the first crepe, I always do.
Mix batter.
On a paper towel dot a few drops of oil and rub down a pre-heated non-stick pan.
Drop about 1.5 oz of batter into pan and swirl pan to cover bottom with a light coating of batter. 
Let cook over med high heat for about 90 seconds. 
With a spatula flip crepe, cook an additional 15 seconds and slide onto a plate.

Fill with your favorite homemade jam, nutella with or without the bananas, sugar and lemon juice, syrup or other favorites.  Eat immediately!

Bon Apetit!

Yolande A. M. Lacan
Owner - Yolande's Bistro & Creperie, New Haven, CT.

Read more about crepes on Yolande's blog: TheInnKeepersDaughter.com