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Dessert Crepes

4 large eggs

1 tablespoon butter or vegetable oil

1 cup milk

2 tablespoons granulated sugar

1 cup all-purpose flour

1 teaspoon vanilla extract

1/4 cup water

1. In a bowl; combine eggs, milk, flour, water, butter, sugar, and vanilla extract.
2. In medium mixing bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating with electric mixer until smooth.
3. Refrigerate batter at least an hour.
4. To bake crepes; on medium-high heat, heat buttered, 8 or 10-inch pan until just hot enough to sizzle a drop of water. For each crepe, pour scant 1/4 cup batter in pan, lift and tilt skillet to spread the batter. Cook until lightly browned on bottom; remove from pan, or, if desired, turn and brown other side.
5. Fill each crepe with desired filling. To store; you may stack your crepes between sheets of waxed paper until ready to use.

Makes about 6.

Recipe provided courtesy of Iowa Egg Council.