Jelly Belly Crepes (2 servings) 3/4 cup all-purpose flour 1/2 teaspoon fine sea salt 1 teaspoon baking powder 2 Tablespoons powdered sugar 2 large eggs 2/3 cup milk 1/3 cup water 1/2 teaspoon vanilla extract your favorite jelly or jam powdered sugar It may take a couple tries before you get the crepes right. Even professional chefs tend to throw away the first crepe of a batch. The first one never works. After you try a couple, you're sure to get on a 'roll' and I bet you'll find that making crepes is super fun. Even more fun than that is filling them with tasty jams and jellies. And the most fun of all... eating them! How To Make Jelly Belly Crepes In batter bowl, whisk together the dry ingredients. In another bowl, whisk eggs, milk, water, and vanilla. Add to dry ingredients and blend well. Heat a 6 or 7-inch skillet or crepe pan and add a few drops of oil or melted butter (or coat with cooking spray). Add a small quantity of batter and tip the pan to let the batter spread over the bottom in a thin layer. When it is light brown underneath, flip the crepe and brown the other side. Remove to a plate and spread with jam. Roll it and sprinkle with powdered sugar. Keep warm while repeating for others. A nice, basic crepe filled with your favorite jam and topped with powdered sugar. Kids love this crepe. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 130. Submitted 4/28/2002.