Crepes

2 large eggs
3/4 cups milk
1/2 cup water
1 cup flour
3 tbsp. melted butter

Whisk all ingredients together, let rest for 30 minutes.  Heat a small nonstick pan and coat lightly with butter.  Pour 1/4 cup of batter into the pan and swirl to spread it around; cook for 30 seconds, flip and cook another 10 seconds. Continue until all the batter is used.

For sweet crepes add 3 tbsp. sugar, 1 tsp. vanilla and 2 tbsp. of any liqueur to the batter.
For savory add 1/3 tsp. of salt and 1/4 cup chopped fresh herbs.

These are very good stuffed with homemade ricotta and fresh spinach, and topped with one egg over easy.

Adapted from Alton Brown.