Coffee Crepe Cups - Part 2

Instructions

1. In a large mixing bowl, whisk the flour and the eggs.
2. Add milk, coffee, water, salt and oil.
3. Beat until smooth.
4. Let batter sit at least 15 min at room temperature or if you are not in a hurry you can refrigerate in an airtight container up to 1 day, whisk before using.
5. Heat a 12-inch nonstick skillet over medium. Lightly coat with oil. Add 1/2 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown.
6. Loosen edge of crepe with a rubber spatula or knife, and quickly flip. Cook 1 minute more.
7. Turn crepe out onto plate.
8. Repeat with remaining batter, brushing skillet with oil and stacking crepes on plate.