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1
Combine the milk, water, eggs, flour, and salt in a blender.
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2
Blend on medium speed for 15 seconds, until the batter is smooth and lump-free.
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3
Scrape down the sides of the blender and pour in 3 tablespoons of melted butter.
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4
Blend it again for a second just to incorporate.
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5
Refrigerate the batter for 1 hour to let it rest.
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6
If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
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7
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added insurance.
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8
Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess.
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9
Cook for 30 to 45 seconds, until the crepe batter sets.
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10
Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds.
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11
The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going.
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12
If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe.
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13
The crepes should be pliable, not crisp, and lightly brown.
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14
Slide them onto a platter and continue making the crepes until all the batter is used.
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15
Cover the stack of crepes with a towel to keep them from drying out.
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16
Cocoa Crepes: Add 2 tablespoon of cocoa powder and 3 tablespoon of sugar to the blender after you add the flour and salt.
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17
Blend and proceed as above.
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18
Honey-Wheat Crepes: Substitute 1/4 cup whole wheat flour for 1/4 cup all-purpose.
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19
1/4 whole wheat + 3/4 cup all-purpose flour = 1 cup.
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20
Add 1 tablespoon of honey and 1 tablespoon of sugar to the blender after you add the flour and salt.
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21
Blend and proceed as above.
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22
Buckwheat Crepes: Substitute 1/2 cup buckwheat for 1/2 cup all=purpose.
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23
1/2 cup buckwheat + 1/2 cup all-purpose flour = 1 cup.
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24
Add an additional 2 tablespoon of water to the blender because buckwheat flour is coarser than regular flour.
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25
Blend and proceed as above.
