In a standing mixer with a whisk, or by hand, combine
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1/4 tsp salt
- 1 cup milk
- 1/3 cup water
- 3 eggs
- 3 Tbsp completely melted butter.
At best, let the mixture rest in the the fridge at least 20 minutes for the flour to absorb the moisture; crepes will cook without this.
Heat a buttered crepe pan or non-stick pan. Ladle batter onto hot pan; turn each crepe to brown both sides. Let the crepes cool slightly and serve. I like my crepes with chocolate, or with grated parmesan cheese.