Breakfast Crepes

I made this breakfast for Moe this morning.  Crepes filled with scrambled eggs and bacon. The eggs were seasoned with fresh chives.  Crepes are easier and much quicker  to make than pancakes.

Sauted cherry tomatoes on the side.  

Crepes
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3 eggs
1 cup milk
1/2 cup water
1 cup flour
salt
3 tablespoons butter melted


OPTIONAL:  For sweet crepes add a tablespoon or two of sugar to the batter.

Put all the ingredients into a blender and pulse.  Let sit for at least 20 minutes.

Heat crepe pan.  Using a brush or a paper towel rub the hot pan with a little butter.  Pour a small amount of crepe batter into pan and tip to spread. When crepe starts to brown, flip over and slide crepe on to plate.Any extra crepes can be cooled and then wrapped well and frozen.