Serving Size: 1

3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine

Cooking Directions:

In blender container combine all ingredients and blend on high speed for
1 minute.

Refrigerate mixture 2 hours.

Place 6″ skillet over medium heat. Brush bottom and sides of skillet
with melted butter or margarine.

Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.

Cook until top is set and bottom is lightly browned.

With spatula, turn crepe and cook other side 1 minute.

Repeat procedure until all batter is used.

Possum Kingdom Lake Cookbook