Practicing my crêpe skills after taking a class at a fantastic local kitchen supplies store called Today's Kitchen Store, one of the best places to go in Wooster. I have a ways to go and after this morning I realized that I definitly need a new pan for it but this receipe turned out pretty great.

Basic Crêpe Batter by Rick Davis

1/2 cup All-Purpose Flour

1/2 cup Milk

1/4 cup Water

2 Large Eggs

2 Tbsp Unsalted Butter, melted

1 1/2 Tbsp Sugar

Pinch of Salt

Blend ingrediants and let stand for 30 minutes or up to 2 days refregerated, cook on medium heat until browned.

Vanilla Syrup

1/2 cup Brown Sugar

1/2 cup Sugar

1/4 cup Flour

2 cups water

Dash of Salt

Heat in a pot while stirring until thickened.

Add slices of fresh Kiwi as desired.

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