You can also sub up to 1/2 c nutritious buckwheat flour in your crepes, just add 1 more egg to the recipe.
1 1/2 c milk
1 1/2 c water
1 tsp pure vanilla extract
1 1/2 c spelt flour (or other wheat flour)
1/2 tsp salt
organic butter (I often use part coconut oil)
Mix wet ingredients and dry in separate bowls, then mix together well. Heat iron skillet and melt oil. Ladle batter into pan. When top looks dry with some bubbles, flip carefully and quickly to keep pancake together. Mix batter well before pouring each ladle of batter into pan. Enjoy with berries, rolled up, and top with a drizzle of maple syrup.