1 c. cold water
1 c. cold milk
4 eggs
1/2 tsp. salt
2 c. sifted flour
4 tbsp. melted butter

1. Put the liquids, eggs, and salt into the blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2-3 seconds more. Cover and refrigerate for at least 2 hours.

2. To make crepes. Brush the bottom of a 6 1/2 to 7 inch skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.

3. Immediately remove from heat and pour a scant 1/4 cup of batter into the middle of the pan. Tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Pour any batter that does not adhere to the pan back into your bowl.

4. Return pan to heat for about 1 minute. Lift its edges with a spatula or your fingers and, if the under side is a nice light brown, the crepe is ready for turning.

5. Turn the crepe and brown lightly for about 1/2 minute on the other side. This side is rarely more than a spotty brown, and is the side you fill. Slice crepe onto a plate. Grease the skillet again, heat to just smoking and proceed cooking the rest of the crepes. Crepes may be made ahead of time and filled and reheated when needed. Place a piece of wax paper between the crepes as you cook them.

6. Place a big spoonful of the following filling on the lower third of each crepe and roll the crepes into cylinders. Arrange in a shallow baking dish, cover with sauce, sprinkle with grated cheddar or Swiss cheese and bake at 425 degrees for 15-20 minutes or until heated through. This recipe makes about 20 crepes.

CREPE FILLING-GRATIN OF FISH OR CHICKEN
1/4 c. finely minced onion
3 tbsp. butter
3 tbsp. flour
1 1/4 c. boiling milk
1/4 c. dry white wine
1/4 tsp. salt
Pinch of freshly ground pepper
1/4 tsp. oregano
4-6 tbsp. cream or milk
1 1/2 c. canned shrimp, salmon, or cooked chicken, ham, etc.
Optional: sauteed mushrooms, sliced hard boiled eggs, or 1/2 to 1 c. cooked vegetables such as broccoli or spinach

Cook the onions in butter in saucepan over low heat until soft. Stir in the flour and cook slowly for 2 minutes without coloring. Off heat, beat in the boiling milk then the wine, and seasonings. Bring this sauce to boil over moderately high heat, stirring. Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then thin it out to a medium consistency with tablespoon of milk or cream. Taste carefully for seasoning.

Remove about 1/4 cup of the cream sauce to use over crepes after they are filled. Fold the shrimp and optional ingredients into the sauce. If too thick, add more milk to desired consistency and fill crepes. The 1/4 cup cream sauce may have to be thinned out also before it is poured over the filled crepes. This dish can also be served as a gratin, spread in a pie plate and baked at 425 degrees for about 15 minutes. Filling enough for 9-10 crepes.

You may wish to increase the amount of white sauce you make to give you more sauce with which to cover crepes.