Crepes
http://rebeccmeister.livejournal.com/778901.html

2 large eggs
3/4 C milk
1/2 C water
1 C flour
3 Tbsp melted butter (I melt this in the pan that I use to make the crepes)
2.5 Tbsp powdered sugar
1 tsp vanilla extract

If you're serious about your crepes, apparently you'll make your batter in advance. I'm not. Measure everything into a bowl and whisk it together until it's homogenous. The batter should be runny. You'll have to experiment with stove temperatures to find the temperature that cooks these the best. Use about 1/4-1/3 C of batter per crepe, pouring it into the pan, cooking for a minute or so on the first side, then flipping it and cooking it for a mere 20-30 seconds on the second side. The first one might come out strange - that's typical. If you need to know more before you dive in, you'll have to consult with teh YouTube.