Dill Crepes (4 servings) 3 eggs 3/4 cup all-purpose flour 1/2 cup milk 1/2 cup water 2 Tablespoons butter - melted 1/2 teaspoon salt 1/2 teaspoon dried dill weed Additional butter for cooking In a blender or food processor, combine all ingredients and blend for about 30 seconds. Heat a 10-inch pan over medium-high heat. Use about 1/2 teaspoon of butter in the pan per each crepe. Use about 1/4 cup of batter per each crepe. After dropping the batter in the pan, gently swirl the pan to distribute the batter as much as possible over the surface. Cook until lightly browned on one side. Turn crepe over and brown the other side just slightly. Stack finished crepes between wax paper on a baking pan in the oven at 175 degrees to keep warm until all are ready to serve. To serve, fold crepes napkin-style and top with a small dollop of sour cream. Fresh dill makes a perfect final garnish. Mr Breakfast would like to thank DeeJay for this recipe. Recipe number 1370. Submitted 10/5/2004.