Presented by Matthew Rodgers, Johnson & Wales University

1          cup flour

2          eggs

½         cup milk

½         cup water

¼         tsp. salt

2          Tbsp. melted butter

Combine all ingredients in a bowl and whisk until smooth then pre-heat a nonstick pan on medium heat. Once the pan is heated, pour ¼ cup of the mixture into the pan and tilt the pan going in a circle to spread the crepe mixture evenly. Once the crepe has cooked, flip and cook on the other side for an additional 5-7 seconds.