Step 1

Add the sifted flour and salt to a bowl, then gradually beat in the eggs with a whisk until a smooth paste has formed.

Step 2

Gradually whisk in the milk and water a little at a time, until the mixture is smooth and silky. There should be no lumps.

Step 3

Refrigerate the crepe batter for at least 1 hour, or overnight.

Step 4

When you are ready to make the crepes, remove the crepe batter from the fridge.

Step 5

Heat up a crepe pan or a heavy-bottomed skillet over medium-high heat. Melt 1 tablespoon of butter in the pan. When it has completely melted, pour it into the crepe batter and whisk quickly to incorporate the butter into the mixture.

Step 6

Once the pan is hot but not smoking, add roughly ¼ cup of batter to the pan. Gently twist the pan around to spread the batter across the base.

Step 7

Allow the crepe to cook for 1 to 2 minutes. When the crepe slides easily around the pan, it is ready to be flipped. Flip it carefully with a wide spatula.

Step 8

Cook the crepe for half the time on the second side.

Step 9

Transfer the cooked crepe to a plate and allow it to rest while cooking the remaining batter, adding more butter to the pan between each crepe.

Step 10

Serve the crepes fresh, with either sweet or savory fillings.