Crepes

Hey, I promised baking crepes, PVC blowguns, and philosophical discussions. You'll get 'em in order of appearance.
You know, I'm new to weblogging (ohhh, so that's what it's called?), and I have a LOT of free time. So in my spare free time, I'll blog about the stuff I do in my free time. Makes sense, dunnit?
You probably think I'm some weird guy, who plays with Legos, NERF guns, writes stories for fun, gets A's in school, and finishes his homework during lunch so he can get off topic about his life on a blog he just started because he had too much free time as a result of doing his homework before he gets home and likes run-on sentences because they really annoy people reading blogs.

You're right.
Anyway, back to crepes.

Basic Crepes Recipe:

1 cup of flour, white, all-purpose, whole wheat, whatever you want
2 eggs
1/2 cup of milk, whatever kind you want
1/2 cup of water
1/4 of a teaspoon of salt
2 tablespoons of butter, softened or even better, melted
A pinch of sugar (optional, for somewhat crispy edges)

Cooking Directions
Get a large mixing bowl and mix the flour and two eggs together. Slowly add in the milk and water until you get a nice, pale, smooth, pancake-batter like batter. Now add in the salt and butter and mix it until it's smooth. If you didn't entirely melt the butter and there are a ton of little tiny butter pieces that are driving you nuts because you can't mix them in, it's ok. They'll melt when you cook the batter.*
Ok, now set the batter aside for a moment and take a lightly oiled frying pan or griddle and set it on a stove. Set the heat on medium, then wait for the pan to get warm.
Now that it's warm, pour the crepe batter on the pan. This is where you can obviously change the recipe according to your preferred crepe size. I did a somewhat medium size. Cook the first side until you can see light brown "branches" streaking across a white-golden background. Turn over, then wait around 15 seconds or so, or however long it takes to cook, then put it onto a plate to prepare later. Repeat.
When your crepe batter is all finished, take one crepe and put whatever you want on it. Some people like putting strawberry preserve in the middle, wrapping it up, and sprinkling on powdered sugar. Others like... well... other stuff. My family enjoys spreading Nutella hazelnut spread on one side of the crepe, putting four slices of banana, roll up the crepe, and enjoy warm. Crepes stay very delicious in a refrigerator, so don't eat them all at once "because they'll spoil in the fridge". Or you could and make that excuse so you don't have to show your guilt.

Signing off, Waffulz