Breakfast Crepes

I love crepes.  Not much you can argue with - they're essentially thin pancakes with crispy edges that you can stuff full of different things both sweet or savory. 

I made 2 kinds - one smothered in Nutella, and another (pictured above) with lemon zest, juice, a sprinkling of sugar and blackberries.

Crepes, adapted from Alton Brown
(makes ~18 crepes)

:: blender
:: 8 in nonstick pan

:: 2 eggs
:: 3/4 cup milk (preferably whole)
:: 1/2 cup water
:: 1 cup flour
:: 1 tsp vanilla
:: 3 tbsp melted butter + butter for each crepe
:: 2 tbsp sugar
:: 1 tsp salt

Combine all ingredients in the blender and pulse for about 15-20 seconds.  Set aside in refrigerator for ideally an hour to let bubbles subside (otherwise your crepes will be delicate and liable to tear).

Heat pan over medium-high heat.  Melt a small amount of butter on the pan for each crepe, then pour about 1/3 cup of batter into the center of the pan.  Immediately begin swirling pan around until it covers the bottom of the pan, let cook for about 40 seconds. 

Flip over (I found a spatula to be the most useful tool for this) and cook an additional 15 seconds.  Lay flat on a plate while you cook the rest. 

Serve with whatever you'd like! This recipe works also great as a savory crepe, but I would probably omit the 2 tbsp of sugar in that case.