Bob's Norweigian Crepes

Here's a BONUS BLOG - I know I teased you with talk and a couple of photos of these incredibly delicious crepes that Bob fixed for us when we were visiting Phoenix, and now, here's the recipe, direct from the Norwegian himself!
And best of all, Bob couldn't even email it to me - he had to MAIL me a photocopy of the recipe, and now, because I care, I'm typing it for you, my 20 followers......
How Nordic is that?! Here's what Bob claims he did:
Ingredients:
1 Cup all-purpose flour
3/4 cup milk
3/4 cup water
3 large eggs, at room temperature
2 tablespoons butter, melted and cooled
1/2 teaspoon salt.

Combine all ingredients in a food processor and blend/mix/process for 10 -15 seconds, or until smooth (I know this sounds all fancy-like, but if you look at the photo - throw it in a blender and mix for a bit!) Next, the "recipe" says to scrape the sides of the bowl and process for 5 to 10 seconds more. Transfer the batter to a medium size bowl, cover with plastic wrap and chill for 1 hour... but that's what the "official line" calls for. What Bob did, in reality, is he scraped the sides of the blender, beat it a bit more, then covered the blender and put that directly into the fridge for an hour... no need to dirty another bowl!

Heat a crepe pan or small skillet over medium heat until hot, or until a few drops of water sizzle on the surface (in other words, heat your skillet!). Lightly grease the pan.

Pour about 3 tablespoons batter onto the pan, tilting to coat the bottom evenly. Cook for about 1 minute or until the edges look lacy and begin to pull away from the pan.

Before turning the crepe, lift the edges to check that the underside is lightly browned. Turn the crepe and cook for an additional 15 to 30 seconds, or until the underside is lightly browned.

Transfer the crepe to a sheet of waxed paper, repeat with the remaining batter, greasing the pan as necessary.

NOTE: Crepes can be made ahead - stack completely cooled crespes, wrap with foil, and refridgerate up to 5 days, or freeze for up to 2 months. Thaw at room temperature, and no matter what you do, don't forget to ENJOY !