French Crepes

Instructions

1. Prepare the batter
   In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring continuously to avoid lumps. Add the melted butter, sugar, salt, vanilla extract, and lemon zest (if using). Whisk until smooth and well combined. The batter should be thin and pourable, similar to heavy cream.
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 gluten to relax, resulting in more tender crepes.
3. Heat the pan
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat the bottom of the pan. The pan is ready when a drop of water sizzles upon contact.
4. Cook the crepes
   Pour about 1/4 cup of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter evenly in a thin layer. Cook for about 1-2 minutes until the edges become golden and start to lift from the pan. Flip using a thin spatula and cook for another 30-60 seconds on the other side.
5. Stack and keep warm
   Transfer the cooked crepe to a plate and repeat with the remaining batter, adding a small amount of butter to the pan as needed. Stack the crepes on top of each other to keep them warm and pliable. You can cover them with a clean kitchen towel to retain heat.
6. Serve and enjoy
   For sweet crepes, spread with Nutella, jam, or fresh fruit, then fold into quarters or roll up. For savory crepes, fill with ham and cheese, sautéed mushrooms, or spinach and feta. Dust sweet crepes with powdered sugar before serving if desired.