Crepes - Another Recipe

3 Tablespoons unsalted butter, plus 3-4 more Tablespoons for the pan
1 cup all-purpose flour (spoon & leveled)
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup whole milk, at room temperature*
1/2 cup room temperature water
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

• Melt 3 Tablespoons of butter in the microwave or on the stove.
• Cool for about 5 minutes before using in the next step.
• The remaining butter is for the skillet.
• Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.
• If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand.
• Blend on medium-high speed for 20-30 seconds until everything is combined.
• The mixture will be silky smooth and the consistency of cream.
• Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
• Stir the chilled batter.

Cook the crepes:

• Use the remaining butter for greasing the pan between each crepe.
• Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter.
• If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin.
• Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into one side of the pan.
• Tilt/twirl the pan so the batter stretches as far as it will go.
• Cook for 1-2 minutes, then flip as soon as the bottom is set.
• Don’t wait too long to flip crepes.
• Cook the other side for 30 seconds until set.
• Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.

Fill the crepes.

• Place a few tablespoons of your filling ingredient(s) in the center of the crepe, and top with your favorite toppings.
• Sweet or savory, you almost can't go wrong.

Serves