* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted
Directions
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
感恩节带的蟹肉填磨菇，因为有人不吃奶酪，把奶酪去掉了。
Ingredients
* 3 tablespoons butter, melted
* 24 fresh mushrooms
* 2 tablespoons butter
* 2 tablespoons minced green onions
* 1 teaspoon lemon juice
* 1 cup diced cooked crabmeat
* 1/2 cup soft bread crumbs
* 1 egg, beaten
* 1/2 teaspoon dried dill weed
* 3/4 cup shredded Monterey Jack cheese, divided
* 1/4 cup dry white wine
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
