Crepes a la Josephine

1 cup water
1 cup flour
2 eggs

Whisk eggs, add water, add flour, continue whisking. Heat crepe pan and melt
small amount of butter in bottom of pan. With gravy ladle add one and 1/2 ladles
of batter to pan, swirling into pan to cover in a rounded fashion. Heat on stove
under low flame till moistness is gone from crepe and flip with fork. Heat till
dry and set aside. Continue cooking using sm. amount butter ea. crepe or they
will stick. Fun to have ea. person get up from table and make their own crepe.
Set crepes aside, can pile them on top of ea. other.

Have following available:
Nutella
banana to slice
canned peaches drained
cherry pie filling
whip cream topping

Filling for fruit crepes:
1 block lite cream cheese whipped with sugar to taste

When ready have ea. person make their own crepe. For fruit crepe spread cream
cheese litely over crepe and dollop cherry or peaches over. Fold seam side up.
Decorate with whipped cream.

For Nutella crepe spread Nutella over crepe and slice banana over. fold seam side
up and dot whip cream.

All we could say was "OMG Josephine, these are incredible!!!!!"

Josephine taught us Crepes 101----She is Angie's mama. She is from Sicily and
an incredible cook!!! For manicotti Sicilian style use crepes instead of noodles.
Fill with ricotta cheese:

3/4 Romano cheese
1 1/2 lbs. ricotta cheese
salt, pepper, parley minced
2 eggs

Combine and fill crepes. Pour over marinara sauce. Mozzarella cheese over and
bake 350 oven till bubbly.