4 eggs
1 c. flour
2 tbsp. sugar
1 c. milk
1/4 c. water
1 tbsp. melted butter

In medium bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating until smooth. Beat in melted butter. Refrigerate 1 hour. Makes 20 to 25 crepes.

Heat a greased 6" skillet. Remove from heat and spoon in 2 tablespoons of batter. Tilt skillet to spread batter. Brown 1 side only. Turn crepes onto paper towel.

Fill with your favorite fruit; serve browned side up.