Classic French Crepes

Instructions

1. Prepare the batter
   In a large mixing bowl, whisk together the flour and eggs until combined. Gradually add in the milk and water, stirring continuously to prevent lumps. Add the salt, melted butter, sugar, and vanilla (if making sweet crepes). Whisk until smooth and no lumps remain.
2. Rest the batter
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This resting period allows the flour to fully absorb the liquid and the air bubbles to dissipate, resulting in more tender crepes.
3. Heat the pan
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with melted butter. The pan should be hot enough that a drop of water sizzles when it hits the surface.
4. Cook the crepes
   Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for 1-2 minutes until the edges become golden and start to curl up slightly. The surface should no longer look wet.
5. Flip and finish cooking
   Using a thin spatula, carefully flip the crepe and cook for another 30-60 seconds on the other side until light golden spots appear. Transfer to a plate and cover loosely with a clean kitchen towel to keep warm while you cook the remaining crepes.
6. Serve with fillings
   For sweet crepes, spread with Nutella, jam, or sprinkle with sugar and a squeeze of lemon juice. Add fresh fruits or whipped cream if desired. For savory crepes, fill with ham, cheese, sautéed vegetables, or eggs. Fold into quarters or roll up and serve immediately.