You will need a small skillet for this recipe. Makes 14 to 16 (5 inch) crepes.

3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. double-acting baking powder
2 tbsp. sugar
2 eggs
2/3 c. milk
1/3 c. water
1/2 tsp. vanilla

Beat the eggs. Add to the beaten eggs, the milk, water and vanilla. In a larger bowl, sift together the flour, salt, baking powder and sugar. Make a well in the center of the dry ingredients and add the liquid ingredients. Combine with as few strokes as possible. The objective is to moisten all the dry ingredients and incorporate as little air as possible into the batter. Refrigerate the batter for at least 1 hour.

To make the crepes: Gently stir the batter. Grease the skillet using a small amount of oil or butter. Pour a small quantity of batter (about 1/4 cup) to the skillet and tip the skillet to let the batter spread over the bottom. Cook the pancake over moderate heat. When the surface looks dry, check the bottom. If it is brown underneath, reverse the crepe and brown the other side very slightly. Gently remove from the skillet. Add a little bit of fat before preparing each subsequent pancake. Spread each crepe with jelly or filling. Roll and add appropriate topping.

Crepes may be prepared ahead and frozen. To do so, put each crepe between layers of waxed paper, place in a plastic bag and seal tightly before freezing. Defrost in the refrigerator. Remove crepes from wrapping, lay singly on a cookie sheet and warm in a low to moderate oven.