Prep: 10 min. Cook: 15 min.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon Sale di Cervia Sea Salt
2 tablespoons butter, melted
Aceto Balsamico Di Modena IGP, to taste
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Drizzle with Aceto Balsamico Di Modena IGP and serve hot with an assortment of berries on the side.