Crepes Prancis

Basic ingredients:
100 grams of wheat flour, sifted so fine
3 large eggs, beaten
175 ml liquid milk
75 ml of water
2 tablespoons unsalted butter liquid
1 / 8 teaspoon salt
Butter or margarine or oil pan to spread
contents:
Depending on the kind of crepe made


How to Make:
Put flour and salt in a bowl, make a hole in the middle like a crater. Enter the slightly beaten eggs and milk. Stir with a whisk or a blender.
After the dough flat insert the remaining milk, water and melted butter. Blend again until smooth.
The result is a mixture of dilute rada. Please allow the dough for at least 30 minutes or overnight silenced. Can be stored in a covered container in refrigerator.
Heat a nonstick skillet diameter of about 20-30 cm (flat non-stick electric skillet that is specific to crepes). If using a regular skillet rubbing the surface with a little butter or margarine or cooking oil.
Wait until the surface of the pan a little smoky heat of the sign is sufficient, to taste Pour the batter (50-60 ml) into skillet.
If using a regular pan, shake the pan so the batter evenly throughout the surface of the pan. If using a special crepe pan using wooden tools to rotate the dough so wide, thin and flat. If any part of the hole patched with a little dough or roll the dough is not dry the hole gets. 
(For 16 crepes)

Good Luck....