4 eggs
2 cups milk
2 cups flour
2 Tbsp. sugar
½ tsp kosher salt
10 Tbsp water
4 Tbsp. melted butter
Mix until smooth. Refrigerate overnight for best consistency. Use approx.. ¼-1/3 cup mixture for each crepe. Cook on medium heat. Crepes can be made the day before and refrigerated in an air tight container. Fill with your favorite filling and enjoy!
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