Classic French Crêpes: Thin & Delicate

1.In a large bowl, whisk together the flour and salt. If making sweet crepes, whisk in the sugar.

2.In a separate bowl, whisk the eggs lightly. Add the milk and water, whisking until combined.

3.Gradually pour the wet ingredients into the dry ingredients while whisking constantly until the batter is smooth. Do not overmix; a few small lumps are acceptable.

4.Whisk in the melted butter and vanilla extract (if using).

5.Cover the bowl and let the batter rest at room temperature for at least 30 minutes (or up to 2 hours in the refrigerator) to allow the gluten to relax, resulting in more tender crepes.

6.Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the pan with melted butter.

7.Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and swirling the pan until the batter thinly coats the entire bottom surface.

8.Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden brown. The surface should no longer look wet.

9.Carefully slide a thin spatula under the crêpe and flip it. Cook the second side for about 30 to 60 seconds until lightly spotted.

10.Slide the finished crêpe onto a plate. Repeat with the remaining batter, brushing the pan lightly with butter every 2 or 3 crepes as needed.

11.Serve immediately with your choice of sweet fillings (like Nutella, fruit, or whipped cream) or savory fillings (like ham and cheese).