Title: Basic cannelloni crepes
 Categories: Italian, Pasta
      Yield: 8 Servings
 
      3    Eggs
      1 c  Water
      1 c  All-purpose flour
        pn Salt
           Peanut Oil
 
  Place the eggs in a blender.  Add the water, flour, and salt.  Blend
  until smooth.  Scrape down the sides of the container and blend
  again.  Heat a 10" nonstick frying pan and lightly oil the pan, using
  a paper towel. Ladle 1/4 cup of the batter into the pan and quickly
  turn the pan to evenly coat the bottom with batter. Cook on one side
  only until dry on the top, about one minute. These should be only
  very lightly browned and not too dry, so the pan should not be too
  hot. Lightly oil the pan before cooking each crepe.  Separate the
  crepes with wax paper until ready to use. The noodles can be
  refrigerated overnight if you seal them in a plastic bag.