1. Whisk eggs, half-and-half, water, and vanilla in a bowl until thoroughly combined.

2. Add flour and salt to a medium bowl and whisk in half of egg mixture. Add butter and remaining egg mixture to batter and continue to whisk until smooth.

3. Lightly brush the bottom of a medium nonstick skillet with extra melted butter and set over medium heat for 1 minute. Working quickly, pour 1?4 cup batter into the hot skillet, then swirl and tilt the pan until batter evenly coats the bottom. Cook crepe, without moving, until surface is no longer runny and the edges begin to come away from the sides of the pan, about 1 minute.

4. Gently loosen edges of crepe with a rubber spatula. Using your fingertips, gently flip crepe over and cook until bottom is light tan and begins to brown in spots, about 30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter, brushing the skillet with butter every 2 to 3 batches. Garnish crepes with your favorite toppings and serve.

Source: Hannaford fresh Magazine, May - June 2016