3 c. water
3 c. flour
6 eggs

Blend until smooth in food processor or blender. Cover and refrigerate for at least 2 hours.

Fry the crepes in a hot, lubricated pan. Pour about 2 ounces of batter for each crepe. Tip and turn the pan until the batter covers the bottom - return excess to batter. Cook until the top appears dry and the bottom is beginning to brown. Turn and cook the other side very lightly. Stack between sheets of waxed paper.