ingredients 1 cup milk
1/2 cup water
1 egg yolk
1 tablespoon sugar
1/4 teaspoon salt
instructions Whisk milk, water, eggs, egg yolk, sugar and salt in medium bowl just until combined.
ingredients 1 cup all-purpose flour
instructions Whisk in flour until smooth.
ingredients 1/4 cup (1/2 stick) butter, melted
instructions Gently Whisk in 1/4 cup melted butter.
ingredients Melted butter for brushing pan
instructions Brush 10-inch nonstick skillet lightly with melted butter; heat over medium-high heat until hot.
instructions Lift skillet from heat and quickly pour in 1/3 cup crêpe batter, tilting and swirling pan to cover bottom evenly.
instructions Return pan to heat.
instructions Cook until bottom is light brown, about 60 seconds.
instructions Carefully turn crêpe over in pan.
instructions Cook second side until light brown, about 30 seconds.
instructions Repeat to cook remaining batter, stacking crêpes on a plate with a piece of waxed paper between them.
instructions Additional Notes:
instructions Blender method: Combine crêpe ingredients in blender container. Process 1 minute. Stop blender; scrape down sides of container. Process until smooth, about 30 seconds.
instructions Make ahead: Crêpe batter can be made ahead. Refrigerate, covered, 2 hours or as long as overnight. Stir batter before using.
instructions Storing cooked crêpes: Stack crêpes with waxed paper between them; refrigerate, covered, overnight. Or wrap stacked crêpes airtight; freeze up to 1 month. Defrost frozen crêpes in the refrigerator.
instructions Browned butter variation: To add a special nutty flavor to your crêpes, brown the butter first. Heat 1/4 cup butter in 10-inch nonstick skillet over medium heat until it melts and begins to foam. When foam subsides and butter turns golden brown, remove from heat. Watch carefully; butter can go from golden to burned very quickly. Let cool slightly before making batter.