Simple Crepes

Whisk the eggs in a medium mixing bowl.

Gradually add the flour, whisking to combine.

Slowly pour in the milk and water while whisking continuously until the batter is smooth and lump-free. (Optional: blend everything in a blender for 15–20 seconds.)

Let the batter rest at room temperature for 15–30 minutes, or refrigerate for up to 1 hour (this makes the crepes tender).

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.

Pour about 1/4 cup of batter into the pan and quickly swirl to coat the bottom in a thin, even layer.

Cook for 1–2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute.

Transfer to a plate and repeat with remaining batter, greasing the pan as needed.