Egg-free Crepe

I found an egg-free crepe recipe online, and modified it a little.

The notes from the recipe pointed out that "The crepes are a bit more tender than those made with eggs, so you need to use a gently touch when flipping. The best utensil to use is a very thin spatula. You could also slide the crepe on to a plate and invert it back into the pan. Wait until the edges appear almost crisp before flipping. It'll feel like you're cooking too long, but the underside really won't be overly browned at that point. The longer you can cook the first side, the easier they are to flip." Those are very good advice. It took me a couple of tries to get it right.

Ingredients

Cake flour - 1 cup
sugar - 1 TBSP
Salt - 1/4 tsp
Milk - 1/2 cup
Water - 2/3 cup
Butter - 1/4 cup melted
Vanilla extract - 2 tsp

Steps

1. In a large bowl, mix the flour, sugar and salt together.
2. In a medium bowl, mix together the milk, water, melted butter and vanilla.
3, Add the wet ingredients to the dry ingredients and beat until the batter is smooth. Cover
and refrigerate for one hour or overnight.

4, Place a large skillet over medium high heat.
5. Drop 1/3 cup of batter into the pan. Immediately start to swirl the pan over the heat to spread the batter into a large circle. When the edges of the crepe appear dry and lightly browned, flip the crepe and cook other side until lightly browned.

6. Repeat with remaining batter.
7. Fill the crepe with whipped cream and fresh fruit and fold it up like a burrito. You can also top it with cinnamon, powdered sugar, or chocolate syrup.