- 1 cup unbleached all-purpose flour, sifted
- 1 Tbsp sugar
- 1/2 tsp salt
- 1 cup milk
- 2 Tbsp water
- 3 Tbsp butter, melted
- 3 eggs
- Melted butter, for frying crepes
- Sweet fillings, such as Nutella, lemon, honey, jam, bananas, berries, powdered sugar, whipped cream
- Savory fillings, such as sliced ham, Gruyere cheese, shredded chicken, mustard, sliced salami
In a pourable measuring cup, add flour, sugar, and salt and stir to combine. Add milk, water, butter, and eggs and whisk until smooth. Let batter rest, about 15 minutes.
Brush a crepe pan over medium-high heat with a small amount of melted butter. Add ¼ cup batter to pan and move around quickly to evenly coat bottom of pan. Cook for about 11/2 minutes until edges are dry and center of crepe is lighter in color. Turn over and cook on second side, about 1 minute. Transfer to a plate and continue to make each crepe individually, brushing pan with more melted butter as needed to prevent sticking. Separate crepes with wax or parchment paper.