Instructions
Step 1: In a large mixing bowl, whisk together the flour and eggs.
Step 2: Gradually add the milk and water, stirring to combine and prevent lumps.
Step 3: Add the melted butter, salt, and optional sugar. Whisk until the batter is smooth and slightly thin.
Step 4: Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
Step 5: Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly into a thin circle.
Step 6: Cook for 1–2 minutes, until the bottom is lightly golden. Flip and cook the other side for another 1 minute.
Step 7: Transfer to a plate and repeat with remaining batter. Stack cooked crepes and keep covered to stay warm.
Storage Information
Store leftover crepes in an airtight container in the fridge for up to 3 days. Separate layers with parchment paper. To freeze, wrap stacks tightly and freeze for up to 2 months. Reheat in a skillet or microwave before serving.
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