Crêpes

Instructions

1. 1

   Combine flour and salt in a large mixing bowl, creating a small well in the center of the dry ingredients.

2. 2

   Crack eggs into the well and beat them lightly with a fork, gradually incorporating flour from the sides into the egg mixture.

3. 3

   Slowly pour in the milk and water alternately while stirring constantly until the batter reaches the consistency of heavy cream with no lumps, about 5 minutes of mixing.

4. 4

   Stir in the melted butter until fully incorporated, then add vanilla extract and sugar if making sweet crêpes. Let the batter rest at room temperature for 30 minutes.

5. 5

   Heat a 10-inch non-stick skillet or crêpe pan over medium-high heat until a drop of water immediately sizzles and evaporates, approximately 2-3 minutes.

6. 6

   Lightly butter the hot pan, then pour 1/4 cup (60 milliliters) of batter into the center and immediately tilt and rotate the pan in a circular motion to spread the batter thin and evenly across the entire surface within 2-3 seconds.

7. 7

   Cook for about 1 to 1.5 minutes until the bottom is light golden brown, then flip the crêpe using a thin spatula and cook the other side for approximately 30 seconds until set.

8. 8

   Transfer the finished crêpe to a plate and repeat with remaining batter, lightly buttering the pan between each crêpe.

9. 9

   Fill and fold warm crêpes with your choice of toppings such as jam, Nutella, fresh berries, whipped cream, ham and cheese, or sautéed mushrooms.