Batter:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
optional: 2 tablespoons sugar
vanilla extract, liqueur

Ccombine all of the ingredients in a blender and pulse until well combined. Let stand for 20 min. or place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan and griddle. Add butter to coat. Pour small amount of batter into the center and swirl to spread evenly. Cook until it starts to brown. Flip, cook other side until brown while spreading on apple butter, Nutella, sugar, or whatever you like as a filling. Fold both sides and serve immediately.