Noche de Crepes

1: In a bowl, mix eggs with the flour and salt.

2: Gradually add the milk, water, and melted butter while whisking gently.

3: In a large non-stick skillet, pour approximately 1/4 cup of batter and swirl to cover the bottom of the pan.

4: Cook for 1 minute or until it starts to lift, then flip and cook for another minute before removing.

5: For the mushroom filling, sauté garlic in butter, add mushrooms and cook with salt, pepper, basil, splash of vodka, and finish with parsley.

6: For the onion filling, sauté onion and leek in butter, add oil and flour to create a roux, slowly add milk until combined, and mix with sautéed vegetables.

7: Serve the crepes with the fillings and optionally add goat cheese or yellow cheese.