Classic Recipe

Combine dry ingredients

In a medium bowl, whisk together the flour, granulated sugar and salt until evenly mixed and no clumps remain.

Whisk wet ingredients

In a separate bowl or large measuring cup, lightly beat the eggs. Add the milk, water, melted butter and vanilla (if using) and whisk until smooth.

Make a smooth batter

Pour the wet mixture into the dry ingredients gradually while whisking (or blend briefly with an immersion blender) until you have a smooth, thin batter with the consistency of heavy cream. If there are small lumps, let the batter rest 15–30 minutes at room temperature to hydrate the flour; this improves texture. If batter thickens after resting, thin with 1–2 tablespoons additional water or milk.

Preheat pan

Place a nonstick or well-seasoned 8–10 inch skillet or crepe pan over medium heat. Let it heat 2–3 minutes until hot but not smoking.

Grease pan

Brush the pan lightly with a little of the butter (or oil) using a folded paper towel or a pastry brush; you only need a thin film. Wipe away excess so crepes don't fry.

Cook crepes

Pour about 1/3 cup of batter into the center of the hot pan, immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even round (adjust amount so crepe is thin but covers pan). Cook 30–45 seconds until the edges lift from the pan and the underside is lightly golden. Use a thin spatula to flip the crepe and cook the second side 10–20 seconds until set and very lightly golden. Transfer to a plate. Repeat with remaining batter, wiping and re-greasing the pan lightly as needed between crepes. This recipe yields three thin crepes (adjust pour volume slightly if your pan size differs).

Keep warm

Stack cooked crepes on a plate and cover loosely with foil to keep warm while finishing the rest.

Arrange three plain crepes on a serving plate (stacked or slightly folded). Using a fine-mesh sieve or small sifter, dust the crepes evenly with the powdered sugar. Serve immediately while warm.