3 tablespoons unsalted butter, melted, plus additional melted butter for the pan
Pinch salt
Instructions
Mise en place ~ Gather ingredients
Set four plates (7 inches in diameter or larger) next to stove – these are to cool just-made crêpes - each crêpe needs to cool individually on a plate.
In a blender add milk, water, eggs, flour, melted butter, and salt in the order given. Pulse smooth; Scrape sides of the blender container once.
Refrigerate 1 hour or up to 48 hours - bubbles need to settle so the crêpes are less likely to tear during cooking.
Stir gently if separated before adding to pan.
Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly.
Heat over medium-high heat – it is important that the pan is hot.
Lift pan from heat to pour and swirl a scant ¼ cup batter.
Return to heat; cook until lightly browned on bottom and crêpe moves easily, about 30 seconds. Use a thin pancake turner or heatproof spatula, flip crêpe; cook about 30 seconds more.
Slide crêpe out of pan onto one of the plates to cool.
Repeat with remaining batter, buttering pan only if necessary.
(Reduce heat to medium if crêpes brown too quickly.)
Once you’ve made four crêpes, you can start stacking the cooled crêpes, freeing up a plate for stacking the next one hot out of the pan.
Place wax paper between each if you are freezing them.
For savory crêpes, place about ¼ cup of the filling in the bottom third of a flat crêpe, then roll up. Place on plates seam-side down.
Notes
For sweet, add any fruit of your choice. I used frozen fruit. I microwaved half with a little sugar to taste and a little cornstarch. I then stirred in the balance of the fruit.
For savory, add a spoon or two of creamed chicken or turkey. You can roll or fold over each side. Add cheese of your choice and heat in the oven until melted and browned. Serve with a light salad.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/crepes/