1 c. milk
1 c. water
1 3/4 c. whole wheat pastry flour
1/2 tsp. salt
2 tbsp. butter, melted
1 tbsp. honey (omit for entree crepes)
4 eggs

Mix 2 hours two days before. Must rest. Heat skillet until water dances. Too hot and the crepe will be crispy, too cool it will be tough. Batter must pour like heavy cream. Pour out dollop in center of skillet, roll skillet to thin our batter, when crepe top turns dull, turn for a few seconds. Crepes freeze well.

CREPE CAKE: Layer crepes with fruit sauce between layers, chill and cut like cake.