"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Beat the eggs with a whisk then add the flour and beat until smooth. Gradually stir in the milk and water until the batter is completely smooth and about the thickness of heavy cream. Pour about 2 T. batter per crepe and tilt pan so batter covered entire bottom of pan. Cook about 20 seconds.
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