A New Tradition

Those close to me know I love to start traditions. Omelette Saturdays, pancake Sundays, 4th of July at Shoreline Park, New Year's in San Francisco are important memory-making events I have introduced to my family.
I have been thinking, no day dreaming, about crepes for a while now (notice the extra-large picture of the crepe). I first fell in love with them in college but my crepe intake has definitely fell since then. So I have decided I want to incorporate crepe in a new tradition.
I looked online for crepe recipes and found a basic one that can mold to my liking. So on the twenty first day in the third month of the year, I hearby inaugurate every Wednesday Crepe day.

*This recipe yields 8 crepes.
Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. 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.
2. 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.
3. 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.