butter (for cooking)for brushing the pan, a few tablespoons to about 1/4 cup~1-2 tbspest.
Steps
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1
Combine the eggs, flour, water, milk, salt, vanilla, and melted butter in a mixing bowl or blender.
2
Whisk, mix, or blend everything for about 30 seconds until smooth.
3
Chill the batter in the fridge for at least 1 hour (up to 4 hours or overnight) to let the flour hydrate and the gluten relax, giving thinner, more elastic crepes.
4
Give the rested batter a gentle shake before using. Heat a skillet or crepe pan over medium heat, then brush it with melted butter once warm.
5
Pour about 3 tablespoons of batter into the pan and quickly swirl or spread it thin using a crepe spreader or by tilting the pan.
6
Cook until the top looks dry and slightly colored at the edges and is firm enough to flip, then flip with a spatula or crepe knife and cook briefly on the other side.
7
Transfer the crepe to a plate, then re-butter the pan and add more batter for each subsequent crepe, adjusting the heat as needed until all the batter is used.
8
Store stacked crepes in an airtight container in the fridge for up to 3 days, or freeze between sheets of parchment for up to 2 months, thawing before use. Enjoy with powdered sugar, maple syrup, or your favorite sweet or savory fillings.
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