1. Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate. 2. Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery. 3. Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter. 4. While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets. 5. Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe. 6. The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes. ---------------------------------------------------------------------------
Nutrition
Ingredients
