Instructions

1. Prepare the batter:
In a large bowl, mix the flour, salt, and sugar (if using). In a separate bowl, beat the eggs, then add milk, water, and melted butter. Gradually add the wet mixture to the dry ingredients while whisking continuously until smooth and lump-free.

2. Let it rest:
Refrigerate the batter for 30 minutes to relax the gluten — this results in softer crepes.

3. Cook the crepes:
Heat a non-stick skillet over medium-high heat and lightly grease with butter. Pour about ¼ cup of batter into the center of the pan. Quickly tilt and swirl to evenly coat the surface.

4. Flip and finish:
Cook for 1–2 minutes until the bottom is golden. Flip gently and cook for another 30 seconds. Remove and repeat with remaining batter.

Serving Suggestions

• Sweet: Nutella, strawberries, bananas, whipped cream, honey

• Savory: Ham, cheese, spinach, eggs