French Breakfast Crepes

Tushara's rating:  ♥♥♥♥♥
Prep time: 15mins  Cook time: 15 mins
Servings: 16 crepes

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
4 tablespoons brown sugar
1 teaspoon vanilla
2 tablespoons Bacardi rum
2 cups of your favorite sliced fruit
2 tablespoons powdered sugar
maple syrup
Butter, for coating the pan

Directions
1. In a blender, combine all of the ingredients and mix for about 30 seconds or until well mixed. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan on medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds.
3. Fill crepes with your favorite sliced fruits and fold crepes Top with maple syrup, powered sugar and a dollop of whip cream.