Crepes

From the Dairy Free cookbook

3 eggs
1 t. salt
1.5 c. water
1.5 c. flour

Beat eggs, salt, and 1/2 c. of the water with a whisk.  Add flour and remaining water and beat until thoroughly blended.  Heat small skillet on low heat, grease with butter.  Pour in 2 T. batter and turn pan so batter spreads over entire bottom.  Pour off excess batter.  Cook on one side until top is dry and turn onto paper towel.  For dessert crepes, flip and cook on other side as well.