Crêpes

Ingredients

• 1 cup all-purpose flour (125 grams)
• 2 large eggs
• 1/2 cup whole milk (120 milliliters)
• 1/2 cup water (120 milliliters)
• 1/4 teaspoon salt (1.5 grams)
• 2 tablespoons butter, melted (30 grams)
• 1 tablespoon sugar (12 grams) for sweet crêpes, optional
• 1/2 teaspoon vanilla extract (2.5 milliliters) for sweet crêpes, optional

Instructions

1. Combine flour and salt in a large mixing bowl, creating a small well in the center of the dry ingredients.
2. Crack eggs into the well and beat them lightly with a fork, gradually incorporating flour from the sides into the egg mixture.
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. 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. 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. 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. 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. Transfer the finished crêpe to a plate and repeat with remaining batter, lightly buttering the pan between each crêpe.
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.