Crêpes

1.In a large bowl, whisk together the flour, salt, and sugar (if using).

2.In a separate bowl, whisk the eggs, then gradually whisk in the milk and water until combined.

3.Slowly pour the wet ingredients into the dry ingredients while continuously whisking until the batter is smooth and lump-free.

4.Whisk in the 3 tablespoons of melted butter until fully incorporated.

5.Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes (or up to 24 hours). This allows the gluten to relax, resulting in more tender crepes.

6.Heat a 6-inch or 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 tilt and rotate the pan in a circular motion until the batter thinly coats the entire bottom surface.

8.Cook for 1 to 2 minutes, or until the edges begin to look dry and the bottom is lightly golden brown.

9.Carefully flip the crêpe using a thin spatula and cook the second side for about 30 seconds to 1 minute, until lightly browned.

10.Slide the finished crêpe onto a plate. Repeat with the remaining batter, stacking the finished crêpes and keeping them warm under a clean kitchen towel.