Ingredients:

  • 1 cup All-Purpose Flour (sifted)
  • 3 Large Eggs (room temperature)
  • 1 ¼ cups Whole or 2% Milk (room temperature)
  • ½ cup Water (or Beer)
  • 2 tablespoons Unsalted Butter (melted and cooled)
  • 1 tablespoon Granulated Sugar (omit for savoury)
  • ¼ teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract (optional)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar (if using), and salt in a large bowl.
  2. Incorporate Wet Ingredients (Eggs): Create a well in the centre of the dry mixture. Crack the eggs into the well and whisk gently, slowly incorporating the surrounding flour until a thick paste forms to prevent lumps.
  3. Thin the Batter: Gradually whisk in the milk, alternating with the water, until the batter is smooth and thin, resembling heavy cream.
  4. Add Fat and Flavour: Whisk in the melted butter and vanilla extract (if using).
  5. Strain (Crucial Step!): Pour the batter through a fine-mesh sieve into a clean container to catch any unmixed flour or egg bits.
  6. Rest the Batter: Cover the batter and refrigerate for at least 30 minutes (up to 24 hours) to allow the gluten to relax for tender crêpes.
  7. Heat the Pan: Heat an 8-inch non-stick skillet or crêpe pan over medium heat until a drop of water sizzles immediately. Lightly brush with butter or oil.
  8. Pour and Swirl: Lift the pan off the heat. Pour a scant ¼ cup (about 60 ml) of batter into the centre and immediately swirl the pan until the batter thinly coats the bottom evenly.
  9. Cook First Side: Return the pan to the heat. Cook for 45 seconds to 1 minute, or until the edges look dry and lightly golden brown.
  10. Flip: Gently slide an offset spatula under the crêpe and flip. Cook the second side for only 20–30 seconds until lightly spotted.
  11. Stack and Repeat: Slide the finished crêpe onto a plate. Repeat the process, stacking them. Re-butter the pan lightly only if the crêpes start sticking.