every sunday now, for as long as I can remember, it's dad's turn to make breakfast.  not being much of a cook, I stick with what i know - that being poached eggs (or omelettes), waffles, or what my kids call 'special pancakes'.  these are just crepes which we serve on the table in a stack and have 3 or four kinds of jam, lemon to squeeze on and icing sugar to sprinkle on.  the kids put on their favorite toppings and roll them up.  it's always a big hit.  here's the recipe for them.  it makes about enough for the adults to have 2 or 3 each and the kids 4 or 5 each - you may want to double it up to make sure you have enough.  

• 3/4 cup of all purpose flour
  
• 1/3 cup icing sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup milk
• 1/3 cup water
• 3/4 tsp vanilla extract

1. sift the flour, icing sugar, baking powder and salt together a couple of times to make sure they're evenly blended.  

2. beat the eggs then add the water, milk and vanilla and stir that all together.

3. add the wet and dry ingredients together and mix till smooth.  it should be pretty runny.

here's where it gets a little hairy.  ihave 3 pans I use to make the crepes - they're about 8 inch pans, 2 are non-stick and one is not.  ilike the regular one the best.  you have to play with the temperatures on your particular stove to get these to turn out just right.  on my stove, ihave the pans set at 2.5, 3, and 4.5.  your pans and stove will no doubt be different - the point is, the temperature should be fairly low.  

i keep a bar of butter beside the stove and take off a little chunk for each crepe. drop it into the pan, and swirl it around till it completely coats the bottom and bubbles up.  the pans should NOT be hot enough to burn the butter like this.  pour enough batter into the pan to just cover the bottom.  too much and the crepes end up thick and kinda chewy, too little and you won't cover the pan bottom or you'll get holes in the crepes.  temperature and quantity will both take a while to perfect.

cook the first side till bubbles form on top and it's lightly browned on the bottom (mostly white), then flip it and cook it about 1/4 to 1/2 as long as the first side.  stack them on a plate and keep going around the stove from pan to pan flipping, removing, and refilling.  it's kinda time consuming so be patient.

stack them all up, put them on the table with some icing sugar in a bowl, lemon slices and a few jams and watch your kids dig in!