This yields about (8) medium sized crepes or (4) plate-sized crepes.
1/2 C sifted flour 1/4 C whole milk 1/4 C H20 1 T melted butter 2 eggs 1/4 t salt
I prefer not to add sugar to the batter as the fillings/toppings add ample sweetness. Also because this recipe could be used for savory crepes.
all the ingredients in a bowl and whisk continuously until smooth and
lump-free. Into a small nonstick pan ladle a small amount of batter.
Tilt the pan in a circular motion making sure the batter is evenly
distributed. (You need to work fast here). With a spatula, carefully
loosen the sides and check if it's lightly golden. Flip the crepe over
and let the other side cook until lightly golden.