Monday: assorted crepes

Last night I did a batch of crepes based on the basic proportions in FStoS : 1 1/4c flour (should have been buckwheat, but we didn't find that), 1/2c milk, 1c water, 2 eggs. On the table as fillings we had arugula, chopped basil, tomato sauce (from the pizza), cottage cheese, and diced ham.