The bulk of the prep time is in resting the batter before cooking, but it can be made a day or two in advance.
- 1 cup all purpose flour
- 3/4 cups water
- 3/4 cups milk
- 3 eggs
- 2 tablespoons butter melted and cooled to room temperature
- 1/4 teaspoon salt
Mix all ingredients in a blender for about 1 minute on high or in a medium bowl with a whisk or mixer. Let rest in refrigerator for at least 1 hour up to a few days.
Spray pan with cooking spray. To test if the pan is at the right temperature, place a tablespoon of batter in the middle, if it cooks completely in 20 seconds the pan is ready. Adjust the heat up or down if it cooks faster or slower.
Respray pan if needed. Pour 1/4 cup of batter into pan and swirl until completely coated. Cook for 20-30 seconds until crepe looks cooked and edges just begin to brown, flip, cook for another 20 seconds to brown the other side.
Remove from pan place on a plate and cover with a clean towel to keep warm until finished cooking the remaining batter.