Russian crepes that my mother-in-law taught me how to make This is the only recipe I know that doesn’t come from a cookbook, aside from “white trash nachos” and “bloody mashed potatoes.” Oh yeah and she eyeballs all the measurements, so I’ve approximated the best I can and they end up pretty close to hers (although hers are better, in my opinion)
Picture borrowed from http://www.bakingobsession.com/2007/11/06/crepes/
1 1/3 cup water
1 cup flour
a pinch of salt
1/4 cup sugar (optional, if you like them sweet)
a splash of vodka (because they are Russian after all, and because it helps make the edges lacey)
Blend as smoothly as possible (I use an immersion blender). Ladle thinly on a lightly greased skillet and cook over medium-high heat (these are very thin, you want the batter to just barely cover the bottom of the skillet). Flip once when the edges start to look crusty. Can be served with virtually anything - ricotta, sour cream, jam, nutella, yummy yummy pie filling, etc.