Whisk the water, butter, and egg together and then mix with dry ingredients. Set aside for 15-20 minutes. Heat a pan and melt some butter. Once heated, pour some batter into the pan and rotate the pan to get the batter nice and smooth… you don’t want it to be too thick. Return the pan to heat for a couple of minutes until the top is hard. Flip the crepe over and let the other side brown.
Serve with fresh raspberries and Cashew Crème (see Layered Blueberry Cashew Pudding Treats for Cashew Crème recipe)