Classic Easy Crêpes

Thin, tender crêpes suitable for both sweet and savory fillings

Makes approximately 10–12 crêpes (22–24 cm / 9–10 inch)

Medium heat

Ingredients

Place the flour into a large mixing bowl.
Add the eggs and whisk until a thick, smooth mixture forms. This step helps prevent lumps later.
Gradually pour in the milk and water while whisking continuously. Continue mixing until the batter becomes smooth and fluid.
Add the salt and melted butter. If preparing sweet crêpes, also add the sugar and vanilla extract. Whisk until fully combined.
The finished batter should have the consistency of light cream and pour easily.
Cover the bowl and allow the batter to rest in the refrigerator for 30 minutes. This resting period improves texture and results in softer crêpes.

Heat a non-stick pan or crêpe pan over medium heat.
Lightly coat the surface with a small amount of butter or neutral oil, wiping away any excess.
Pour approximately ¼ cup of batter into the center of the pan.
Immediately lift and rotate the pan so the batter spreads evenly into a thin layer covering the entire surface.
Cook for 1–2 minutes, until the underside is lightly golden and the edges begin to loosen from the pan.
Gently turn the crêpe using a spatula and cook the second side for 30–45 seconds, just until set.
Transfer the cooked crêpe to a plate and repeat with the remaining batter, lightly greasing the pan as needed.