Make the batter:
In a large mixing bowl, whisk together flour and eggs.
Gradually add milk and water, whisking to combine.
Add melted butter, salt, and sugar & vanilla if using. Whisk until smooth.
Let the batter rest for 30 minutes (helps make tender crepes).
Cook crepes:
Heat a non-stick skillet or crepe pan over medium heat. Lightly butter the pan.
Pour about ¼ cup of batter into the pan, tilting and swirling to spread it evenly into a thin layer.
Cook for 1-2 minutes until edges start to lift and bottom is golden. Flip carefully with a spatula.
Cook the other side for 30 seconds to 1 minute.
Transfer to a plate and cover to keep warm. Repeat with remaining batter.
Serve:
Fill with your favorite fillings like Nutella, fresh fruit, whipped cream, ham & cheese, or sautéed veggies. Roll or fold and enjoy!
Tips:
If batter is too thick, thin with a splash more milk or water.
Use a good non-stick pan and keep it well-buttered for easy flipping.
Crepes can be made ahead and refrigerated or frozen — just reheat gently before serving.
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