Délicieuses Classic French Crêpes

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

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

3.Pour the wet ingredients into the dry ingredients while continuously whisking until a smooth batter forms. 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 chill for up to 24 hours. Resting allows the gluten to relax, resulting in more tender crêpes.

6.Heat an 8-inch non-stick crêpe pan or skillet 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 so the batter coats the bottom evenly in a thin layer.

8.Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden brown. Gently slide a thin spatula under the crêpe and flip it.

9.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 2-3 crêpes as needed.

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