Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup milk at room temperature
- 1/2 cup water at room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- unsalted butter to grease the pan
Instructions
- In a blender, combine flour, sugar, salt, milk, water, eggs, and vanilla extract. Blend until the mixture is smooth, about 20 seconds. Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 1 day.
- Heat an 8-inch nonstick skillet over medium heat. Lightly butter the pan. Pour 1/4 cup of batter into the center of the skillet. Swirl the pan to spread the batter thinly. Cook until the edges are dry and the bottom is lightly golden, about 1 minute.
- Carefully flip the crêpe with a spatula and cook the other side for about 30 seconds. Transfer to a plate and repeat with the remaining batter, buttering the skillet as needed. Serve warm with your favorite fillings.
