1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs

 Combine flour, sugar, cinnamon, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour or overnight (if you leave overnight, add a little more water to the batter in the morning)
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set. I like to flip mine over for a few seconds.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. I stack my crepes only 10 high or separate with wax paper.

1 cup all-purpose flour
1 tsp sugar
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour or overnight (if you leave overnight, add a little more water to the batter in the morning)

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.  I like to flip mine over for a few seconds.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. I stack my crepes only 10 high or separate with wax paper.

12 Oz. Cream Cheese, room temp.
1 Cup Powdered Sugar
1/4 Cup Heavy Cream
*1 Cup Fresh or frozen, yet thawed, berries (Optional)

Mix together until smooth, fold in berries if you want.  I tend to just add berries to my crepes separate

1 cup creme fraiche ( 8 ounces) (can substitute with sour cream or make your own recipe below*)
3 1/2 tablespoons sugar
1 1/2 teaspoon grated lemon zest
4 tablespoons fresh lemon juice
*optional yellow food coloring
Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).  Always taste to make sure it has the right non-overpowering lemon, but yet has enough.  Then I like to make it a soft yellow by adding food coloring.

**how to make creme fraiche
1 pint heavy cream
2 tablespoons cultured buttermilk
Combine buttermilk and heavy cream in non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12-24 hours. Store in the refrigerator for up to 2 weeks.

1 Cup Buttermilk
1 Cup Butter (no substitutions!!)
2 Cups Sugar
1 Tablespoon Karo Syrup (light)
1 teaspoon Vanilla
1 teaspoon baking soda

Combine buttermilk, butter, sugar, and karo syrup in a LARGE heavy bottom-ed pan. Bring to a boil on medium heat and boil for 5 minutes stirring constantly. Remove from heat. Continue stirring as you add the baking soda and vanilla. WHEN THE BAKING SODA IS ADDED THE MIXTURE WILL FOAM TO THE TOP OF THE POT. Continue stirring until the mixture calms down. Allow to sit for a few minutes before serving.