Blend well with a stick blender in a container you can pour from:
- 2 eggs
- 1 c. flour
- ¾ c. half + half
- ½ c. water
- 3-4 tbl. butter, melted
- 2 tbl. sugar
- ½ tsp. vanilla
If you have time, allow to rest for a few minutes in the refrigerator.
Heat crêpe pan over medium to medium-high heat for two minutes. Add in a small pat of butter (about ½ tsp) and swirl around to cover pan. Place back on burner and pour about ¼ c. batter into pan and swirl around towards edges. Let cook until almost set-looking. Carefully flip and cook underside briefly. Remove to plate and continue cooking, adding a pat of butter for each crêpe before pouring batter onto pan.
The key is a real crêpe pan (or two) that you liberally swirl with butter.