Crepe Suzettes

Yield about 28 shells
Prep: 35 minutes Refigerate: 2 hours* Bake:20 mintues

Crepe Shell:

2 1/2 C. Flour
6 Eggs
2 C. Milk
1/2 C. Water
1 tsp. Salt
6 T. Butter, melted

Blend the above and let stand in the refrigerator for at least 2 hours.*

Heat small 5-7 inch skillet. Spray with cooking spray before each crepe shell.
Using a little less than 1/4 C. batter for each crepe, pour into hot slightly greased pan and swirl around pan evenly.
Cook on Medium to Medium Low Heat until crepe slides from pan when tilted - they will be firm.
Do not flip, only cook on one side.
Slide Crepe from pan onto clean counter top, and repeat until all batter has been used. If you don't want to eat that many crepes in one meal, the shells can be layered between waxed paper and put in a freezer bag and frozen until ready to use.

Then you can use your favorite filling to put in the crepe shell.
Here are two that I like to use Chicken Crepe Filling and Fruit Crepe Filling.

* I never let it refrigerate for two hours, and it still turns out just fine.

Warning!!-Do not leave this alone too long while cooking in the pan, each one only takes about 30 to 40 seconds to cook.