Classic French Crepes

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar (leave out for savory crepes)
• 1/4 tsp salt
• 3 large eggs
• 1 1/4 cups whole milk
• 1/4 cup water
• 3 tbsp butter, melted, plus more for the pan
• 1 tsp vanilla extract (optional)
• Fillings: Nutella and sliced bananas, lemon and sugar, jam, or ham and Gruyère

Steps

1. Blend the flour, sugar, salt, eggs, milk, water, melted butter and vanilla until completely smooth, 20 seconds. Rest the batter 15 minutes (or up to a day in the fridge).
2. Heat a nonstick skillet over medium heat and brush lightly with butter.
3. Pour in about 1/4 cup batter and immediately swirl the pan so the batter covers the bottom in a thin layer.
4. Cook until the edges are lacy and lift easily and the underside is golden, about 1 minute. Flip with a spatula and cook 20 to 30 seconds more.
5. Slide onto a plate and repeat, stacking the crepes. Re-butter the pan every few crepes.
6. Fill and fold into quarters or roll up, and serve warm.

TipThe first crepe is almost always a tester; use it to adjust the heat and how much batter you pour.