2 eggs

¾ cup milk (or dairy free alternative – rice milk)

½ cup water

1 cup Sweet Ali’s Flour

1 tablespoon melted butter

4 teaspoons sugar

Optional: melted butter or cooking spray for pan

Combine all ingredients in a blender. Let sit 1 hour (or up to 48 hours) in refrigerator to let bubbles settle. Heat crêpe pan (or shallow, non-stick sauce pan) on medium heat. Pour a little less than ¼ cup of batter into pan; swirl to thinly spread out batter. Cook 2 minutes; flip with spatula and cook 2 more minutes, or until slightly browned on either side. Place sweet or savory ingredients inside; wrap and enjoy!