Basic Crepes with variations 4 eggs 1 cup flour 1/2 cup milk 1/2 cup water 1/2 teaspoon salt 2 tablespoons melted butter Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes. Recipe Variations: For a Sweeter crepe: Add 2 teaspoons sugar and 1 teaspoon vanilla. For a Chocolate crepe: Add 2 tablespoons chocolate sauce to sweet crepe recipe. --------------------------------- Basic Crepes 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

My friends have recently created a lo-carb recipe for crepes--they swear by it... http://wehow.ehow.com/how_2021077_make-locarb-crepes.html

4 eggs * 2 1/2 cups milk (or a mix of milk and water) 2 cups plain white flour, sifted 1/4 teaspoon salt 2 tablespoons of melted butter or margarine [Optional] 4 egg yolks - these make the recipe a more classic French style, but I don't bother [Optional] 2 tablespoons of sugar and 2 tablespoons of liqueur - if you want a desert crepe Add all ingredients to a blender Blend for 1 minute at top speed Turn off and scrape down the sides Blend for another few seconds Leave to stand in the fridge for at least an hour If too thick then thin down with extra milk or water Extra oil or melted butter for cooking: Cook crepes in a frying pan (I use an 18 cm crepe pan). Heat until dropped water bounces, sputters, and disappears. Lightly grease. I use 1/4 Cup of mixture per crepe. Lift pan off the heat, pour in batter and spread evenly over the pan. Cook for 1/2 to 1 min on the first side until lightly browned. Turn over (or flip) when reverse loses its shine . Cook the second side for 15-20 seconds - it won't brown as well as the first side. Keep crepes warm by placing inside a folded tea towel or paper towel. Repeat with remaining batter, lightly greasing between batches if necessary. * You can substitute 1/4 cup of skim milk powder for one egg if you're worried about cholesterol. If you're very worried then substitute 1/2 cup of skim milk powder for 2 eggs, but don't replace more than that. i got this off a website

1/2 teaspoon salt 1 tablespoon sugar 3 eggs 1 1/2 cups milk 2 tablespoons butter, melted 1 cup all-purpose flour Vegetable oil Combine the salt, sugar, eggs, milk, and butter in a blender until well mixed. Add the flour and blend until smooth. Let the batter chill in the refrigerator for at least half an hour. When you're ready to cook, heat a small amount of vegetable oil in a skillet over medium heat, then blend the batter once more. Drop a few tablespoons of batter in the pan, tilting and rotating the pan to spread the batter uniformly over the bottom. Cook until the underside has slightly browned and bubbles form on the top of the crepe, then flip the crepe and cook until the other side has slightly browned. As you cook them, stack the finished crepes on a warm dish, then, when you're ready to eat, let everyone fix them to their liking.