2 large eggs
1/3 cup of water
1 cup of milk
1 cup of all purpose flour
1/4 tsp salt
1 tsp amaretto extract
2 tbsp unsalted butter, melted
2 tbsp of unsalted butter, melted for coating the crepe pan
Instructions
I think the best results for making this batter is to use a blender, pulsing just until smooth. You can use a bowl and whisk, but use a blender if you can. Toss everything in the blender. The goal is to get a smooth batter with no lumps. When you are ready to make the crepes, heat up the crepe pan on medium heat. Remove the pan from the heat and brush on the melted butter to coat the pan. Next get a small ladle, roughly 3-4 tablespoons of the batter, and add to the pan, using your wrist to tilt and rotate the pan to get a nice even coating on the pan. Return the pan to the heat and cook for about one minute on one side. You will notice that the edges will begin to lightly brown. This is the time to get your spatula ready, or if you are like me, flip to toss. Turn the crepe and cook for about 20 seconds on the other side. Repeat this process with the remaining batter.
