Cooks Forum

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 1 tbl. brown sugar
• 3 tablespoons melted butter
• 1/4 tsp salt
• Butter, for coating the pan

Combine all of the ingredients until completely incorporated (an immersion or regular blender works splendidly for this).

Let batter chill out in the fridge for at least one hour. This allows the bubbles to subside making your batter nice and smooth. You can make this as far as 48 hours ahead of time.

Heat an 8″ non-stick pan (or whatever you have). Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly (you want a very thin even layer of batter – adjust amount of batter according to the size of pan you are using). Cook for 45 seconds and flip. Cook for another 20 seconds and keep a stockpile in a warm oven. When you have a nice stack – assemble ingredients and serve.