No Fail Crepe Batter
3/4 cup whole milk
1/2 cup water
3 tablespoon melted butter
1 cup all-purpose flour
2 tablespoon sugar (if making sweet crepes)
Whisk together the eggs till frothy. Beat in the whole milk, water, and melted butter. Slowly whisk in the flour till well combined and no visible lumps. Pour the batter through a fine mesh strainer to remove any little bumps! Refrigerate the batter for at least an hour before using.
To cook the crepe: in a nonstick skillet brush a small amount of butter in the pan and heat to medium high heat. Using a ladle pour the batter into the center of the pan and tilt the pan to spread around the entire bottom of the skillet. Return to the heat and cook till the edges begin to lift up and you can slide the crepe by shaking the pan. Carefully flip over and cook for a few more minutes. Now is when you add your toppings to the center of the crepe and fold the sides in.