Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 large eggs
  • 1.5 cups (350ml) whole milk
  • 0.5 cup (120ml) water
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 0.5 tsp fine sea salt
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Add the whole milk, water, eggs, melted butter, salt, sugar, and vanilla extract to a high-speed blender.
  2. Add the all-purpose flour last to prevent it from sticking to the bottom of the blender jar.
  3. Blend on high speed for 20–30 seconds until the batter is completely smooth and small bubbles form on the surface.
  4. Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with a small amount of butter for the first crepe only.
  5. Pour approximately 1/4 cup of batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion to coat the bottom in a thin, even layer.
  6. Cook for 1-2 minutes until the edges are golden and lacy and the bottom has mahogany spots. Flip with an offset spatula and cook for an additional 30 seconds.