4 medium eggs.
1 cup of milk.
1 cup of water.
2 cups of all-purpose flour.
2 tablespoons of cocoa.
4 tablespoons of cooking oil.
1 teaspoon of granulated sugar.
¼ teaspoon of salt.
In a large bowl, beat the eggs until frothy.
Add all of the remaining ingredients; beat until smooth.
Cover and refrigerate for at least 6 hours.
Add extra milk before cooking if too thick.
Pour about 2 tablespoons in greased hot crêpe pan, tipping the pan to swirl batter all over the pan bottom.
Remove when underside is lightly browned.
Stack with waxed paper between each crêpe.
Secure in plastic bag to store in freezer.
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