1 cup each cold water & milk
4 eggs
1/2 tsp salt
2 cups flour
4 tbls melted butter or oil.

Beat liquids, eggs, & salt together; add flour, then butter & mix very well.
May be covered & refrigerated overnight.

Batter should be like light cream. If it seems to heave, beat in water, a spoonful at a time.
The cooked crepe shoud be about 1/16" thick.

Cook in lightly greased, hot, iron skillet or crepe pan until lightly browned; turn carefully & brown second side.

Roll crepes around 1 Tbs of mild goat cheese or cottage cheese.
Keep them warm in a 250 degree oven while others are cooking.

Place 2-3 crepes on each plate, drizzle with fruit sauce or maple syrup, sprinkle with 1/2 tsp powdered sugar, & top with mixed berries & a sprig of mint. Recipe makes about 12 crepes, 6" in diameter. Delicious and very classy.