3 lg. eggs, beaten
2 tbsp. melted butter
2/3 c. milk
1/3 c. water
1 c. flour
1/4 tsp. salt

Mix well. Let stand in refrigerator 1 hour. Lightly grease large skillet with butter. Pour 2 or 3 tablespoons of batter into pan, quickly tilt. Cook until golden. Remove to warm platter or preheated 250 degree oven.

EASY TURKEY CREPES:

1/4 c. thinly sliced celery
1/4 c. thinly sliced onion
1/2 tsp. poultry seasonings
1 tbsp. butter
1 can Campbells cream of mushroom or chicken soup
2 c. finely chopped turkey or chicken, cooked
1/3 c. milk
1/2 tsp. grated orange rind
8 crepes

In pan cook celery and onion with poultry seasoning in butter until tender. Add 1/2 cup soup and chicken or turkey. Heat, stirring often. Spoon on crepes, roll. Combine remaining soup, milk and orange rind; heat. Pour over crepes.