Plain Crepes with Fresh Fruit

I used to make a lot of crepes when I first started cooking. I came across this recipe from The Gazette this week and I needed to scratch the itch. I prepped the batter before a hike up the mountain with my honey and then feasted when we got back...we added a side of bacon, of course.

In a bowl, whisk together 2 large eggs, 1/4 cup water, 1 tsp sugar, pinch of salt, 1/2 cup all purpose flour and half cup of milk and 2 tbsps canola oil. Refrigerate for an hour.

Heat up pan with a splash of canola, then start making crepes! Add some batter, then spread it out in the pan. Flip after a minute, then after 30 seconds more, remove. Then repeat.

We stuffed ours with fresh cantaloup and strawberries!

Moolicious!