1/2 cup milk
1/2 cup water
1 cup flour
1/4 teaspoon salt
2 tablespoons butter, melted and cooled
1. Whisk the eggs into the milk and water in a medium sized mixing bowl, preferably with a spout.
2. Sift in the flour, or fluff it with a fork before forking it into the liquids. Basically, you’re trying to minimize lumps here. Whisk it all together thoroughly until relatively lump free.
3. Whisk in salt and cooled melted butter (hot butter will cook the eggs).
4. Heat a standard frying pan to medium. Give the batter one last whisk and then drop a small pat of butter into the hot pan. Whirl the butter around to coat the entire bottom of the pan and up the sides. Make sure you’re thorough with the butter or these things will stick!
5. Pour about 1/4 cup of the batter into one side of the pan and immediately swirl around to coat the bottom. It’s ok if it’s a little lacy at the end of your swirl and doesn’t completely coat, the crepe will still taste good 🙂
6. Cook for about a minute of so. When you see the edges starting to curl away from the pan, take the opportunity to slip a thin spatula in there to take a peek and see if the bottom is lightly browned. If it is, flip the crepe. I do this by tilting the pan almost completely perpendicular to the stove and pulling the crepe almost completely out onto the spatula and then popping it back in with the uncooked side down. This works because the crepes aren’t as heavy as classic American pancakes.
7. Cook the opposite side for about a minute until lightly browned and then slide out onto a warm plate. If you are melting cheese into the crepe, put the cheese on top of it in the pan as soon as you flip it and melt for a minute before folding and then removing from the pan.
8. Add a new pat of butter only when you need it. You can do at least a few crepes in between each re-buttering of the pan. They’ll be greasy and drowning in butter if you add a fresh pat in between each crepe.