½ C. water
3 T. butter, melted
¾ C. all-purpose flour
½ tsp. salt
In mixing bowl combine eggs, milk, water and 3 tablespoons melted butter. Beat with mixer, rotary beater or whisk until well blended. Add flour and salt. Beat until smooth.
Heat 8 to 10-inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter (about 2 tablespoons for 8-inch pan or scant ¼ cup for 10-inch pan) to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. Cook until lightly browned on bottom and dry on top. Remove from pan or, if desired, turn and brown other side. Brush pan lightly with melted butter as needed to prevent sticking. Stack crepes between layers of waxed paper until ready to fill.
TEXAS FILLINGS FOR CREPES:
Pre-cooked pork sausages, served with orange marmalade
Thinly sliced Texas peaches, lightly sauteed, topped with whipped cream and chopped pecans
Creamed broccoli, carrots, or other vegetables