Russian Crepes by R. Bavin

This is a *wonderful* crepe recipe from one of my COM 100 students this fall. She's Russian and was doing a presentation on Norway, so she made these crepes. Come to find out, her recipe was identical to one of my Norweigan students.

So you can have them as crepes or eat them like thin Swedish/Norweigan pancakes, but they're great any way you cook them. :)

2 eggs
2 cups of flour
1/2 cup of milk
1/2 cup of water
2 Tbs of vegetable oil
... mix all together in a bowl; mixture should be liquidy not doughy.

Use a frying pan. Use Pam or vegetable oil to oil up the frying pan. Pour liquid mixture (about 1/4 cup) into heated pan and spread evenly through pan; should be thin. Turn crepe over when bottom is golden brown. Both sides should have a golden color when it is done. (takes about 2-3 min in a hot pan for each crepe).

Flip onto plate; spread unsalted butter on crepe right away (while crepe is hot so butter melts) and spread evenly. Sprinkle sugar over butter and roll crepe. Eat and Enjoy!
You can also put fruits, honey, cream cheese, etc. into crepe instead of just sugar and butter! (Whatever the eater prefers).