1 cup flour
3/4 cup water
2/3 cup milk
3 eggs
2 tablespoons vegetable oil
1/4 teaspoon salt
Combine all ingredients then blend
Cover and refrigerate batter for at least an hour. Blend batter well before making crepes.
Add enough butter to make a thin coat to a lightly oiled 6 inch pan. Cook each crepe until set, turn and cook other side.
To store, transfer to a sheet of parchment or wax paper per crepe.
Add fruits (i prefer mangoes), choco spread inside, then wrap you can add syrup and ice cream.
Enjoy!
