Summary

Instructions

1. 1

   Melt 3 tablespoons unsalted butter and let it cool for a few minutes so it doesn’t cook the eggs.

2. 2

   Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender. Blend until completely smooth, 15–20 seconds. (Alternatively, whisk until smooth in a mixing bowl.)

3. 3

   Cover and chill the batter for 30–60 minutes (or up to 1 day) to hydrate the flour and improve texture.

4. 4

   Heat an 8-inch nonstick skillet over medium heat and generously butter the pan.

5. 5

   For each crepe, pour about 3 tablespoons of batter into the center of the hot pan. Immediately lift and twirl the pan so the batter spreads into a very thin, even layer.

6. 6

   Cook until the edges are lightly golden and the underside is set, about 45–60 seconds. Flip and cook the second side for 30–45 seconds.

7. 7

   Transfer the crepe to a plate. Butter the skillet again and repeat with remaining batter, stacking crepes as you go. Keep them warm, if desired.

8. 8

   Serve warm with your choice of fillings and toppings (sweet or savory).

9. 9

   Storage: Refrigerate cooked crepes up to 1–2 days; reheat gently. To freeze, layer parchment between crepes, wrap tightly, and freeze up to 2 months.