1 c. cold water
1 c. milk
4 eggs
1/2 tsp. salt
2 c. flour

Blend all in a blender. Refrigerate batter for 2 hours or longer. Fry, using 2 tablespoons batter for each crepe. (Lemonade scoop is a good sized measure.)

Makes 18 crepes. Fill with desired filling. These crepes freeze well to keep on hand for unexpected company.