i'm emily luchetti, the executive pastry chef at farallon and waterbar restaurants. but today, i'm at home. and i'm gonna show you how to make some crepes that you can serve with beautiful summer berries. the first thing we're gonna do is make the crepes. we have 2 eggs. now i'm just adding some regular milk. if you wanted to use 2 1/2% milk, you could. and then we're gonna add a little bit of water, 'cause that helps make the crepes a little bit thinner. and then we're gonna add a combination of flour, cornstarch, and a little pinch of salt. and i like to use cornstarch instead of just all flour, because it helps make the crepes just a little bit thinner and lighter. and we're just gonna whisk that together. you want to whisk it pretty vigorously, because you want it to be nice and smooth. some people will put it in a blender, but i don't usually do that 'cause i don't like cleaning out the blender. [chuckles] so, we're just gonna whisk this till it gets nice and smooth. and then we're gonna add a little bit of vanilla, just a half a teaspoon of vanilla extract... a