Basic Crepes

3 eggs
1/2 c. milk
1/2 c. water
3 T. butter, melted
3/4 c. flour
1/2 t. salt (or less) 
2 T. sugar (for desert crepes) 

Blender method:  Combine all ingredients in blender container.
Blend about 1 minute.  Scrape down sides of blender container 
with rubber spatula, if necessary.  Blend until smooth, about
30 seconds.

Mixer, rotary beater or whisk method:  Combine eggs, milk, water
and butter in mixing bowl.  Beat until combined.  Add flour and 
salt.  Beat until smooth.

Refrigerate batter 1 hour or over night.  Heat a well-treated small
cast iron skillet over medium/high heat until just hot enough to 
sizzle a drop of water.  Pour in just enough batter to coat bottom 
of pan (maybe 2 tablespoons).  Tilt the pan to completely cover
the bottom.  Cook until lightly browned on bottom and dry on top.
If desired, turn and brown other side.  Makes 18 6" crepes.

While still hot spread each crepe with  a combination of
1 1/2 large package cream cheese and 1 small can crushed
pineapple, drained (optional) and well mixed.

Fruit topping:
Fresh fruit or canned fruit can be used.  Best with fresh 
strawberries or peaches.  

1 cup sliced or mashed strawberries or peaches cooked in
2/3 cup water and 1/2 cup sugar.  Add 2 Tablespoon cornstarch
dissolved in 1/3 cup water and stir until thick.  If using canned
fruit thicken with cornstarch.

Put the filled crepes on a platter and cover with the thickened
fruit mixture.  Whipped cream may be added to individual servings.