Easy Crepes Recipe Foolproof Tender Homemade Crepes

Instructions:

1. Prepare the Dry Ingredients: In a blender jug or large bowl, combine the sifted flour, sugar, and salt.
2. Combine Wet Ingredients: Add the eggs, milk, and water to the dry ingredients. Blend or whisk vigorously until just smooth, being careful not to overmix.
3. Incorporate Fat: Slowly drizzle in the melted butter while the blender is running on low speed (or while whisking steadily). Blend or whisk for a final 5 seconds until incorporated.
4. Rest the Batter (Crucial Step!): Pour the batter into a covered container and refrigerate for a minimum of 30 minutes, or up to 24 hours, to allow the gluten to relax.
5. Preheat and Grease: Heat a non-stick skillet or dedicated crepe pan over medium heat. Lightly grease the pan with a small amount of butter or oil using a paper towel until the surface shimmers.
6. Pour and Swirl: Pour approximately 1/4 cup (60ml) of batter into the centre of the hot pan. Immediately lift the pan and quickly tilt and rotate it so the batter runs evenly across the bottom in a thin layer.
7. Cook Side One: Cook for 1 to 1.5 minutes, or until the edges look dry and start to lift, and the underside is light golden brown.
8. Flip: Gently slide a thin spatula under the crepe, flip it quickly, and cook the second side for only about 30 seconds until lightly spotted.
9. Stack and Serve: Slide the finished crepe onto a plate. Continue cooking the remaining batter, lightly greasing the pan every 2-3 crepes, stacking them on top of each other to keep them warm and soft.