Ingredients

• 2 large eggs
• 1cup whole milk
• 6tablespoons water
• 1cup bleached all-purpose flour
• 1/4teaspoon table salt
• 2tablespoons granulated sugar
• 1teaspoon vanilla
• 3tablespoons unsalted butter, melted, plus extra for brushing pan

Directions

1. Mix all ingredients (except extra melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.

2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (use 1/4-cup measure just over half full) batter into pan, following illustrations below. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.

3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. For 9- to 10-inch skillet, follow same cooking process using full 1/4 cup of batter for each crepe. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)

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