These are a lot like crepes and make a really good breakfast treat. They can be served with your favorite jam, powder sugar, fresh berries or even cranberry relish. You can serve for dessert with chocolate hazelnut spread and a whipped topping (I would use a light one). 1 1/2 cups flour 1/2 teaspoon salt 3 eggs 1/4 cup water 3 cups milk 1/4 teaspoon almond extract (or vanilla) 1 Tablespon butter, melted Stir flour and salt together. Mix in the eggs. Add milk and mix. Stir in butter. (I do this in a blender or with an emersion blender.) - at this point it is a good idea to let batter sit 1/2 hour or up to over night - Heat a 10 in nonstick skillet and coat with a small amount cooking spray. Cook 3 T for each pancake. Cook until edge has bubbles and is a bit crisp. Turn over and finish. Makes 5 - 6 generous servings My math says the recipe has 27 points.