• 1 cups all-purpose flour
• 2 tbsp sugar (optional with savory crepes)
• 1/8 teaspoon fine salt
• 1 cups whole milk
• 1/4 cup water
• 3 large eggs
• 4 tablespoons unsalted butter, melted
To make the crepes: Make sure you have a French crepe pan or non-stick egg pan for this recipe. Begin by beating the eggs, then adding the flour, sugar, salt and vanilla. Stir this batter until all lumps disappear. Removing lumps now means you won’t need to strain it later. When lumps are gone, add the milk and water, then quickly whisk in the melted butter. Let the batter rest for a few minutes in the refrigerator. Heat the crepe pan to medium heat and pour a little salad oil on it to coat the pan. Allow it to heat for a few minutes, then pour off the oil. This should create a good non-stick surface. Depending on the size of your pan, 1 to 1 ½ ounce of batter should suffice for each crepe. Ladle the batter onto the heated pan and coat the bottom. Over medium heat the crepe should cook all the way through in 2-3 minutes without needing to be flipped. After the first few you’ll get the hang of it, maybe even advancing to using multiple pans at once. You may want to coat the pan with a little butter after every third crepe or so to retain the non-stick surface. When each crepe is done, stack it atop the last one on a plate between layers of wax paper. They can be frozen for later use if carefully wrapped. Here is a link to a helpful youtube video on crepe making from chef Julie Yoon. http://www.youtube.com/watch?v=a08UDQW615M&feature=related.