Classic Crepes

The best-ever thin and soft crepes — light, delicate, and just perfect! This is my mom’s recipe, so you already know it’s the best 

Ingredients (for 24 crepes)

• 1.5 cups flour (190 g)

• 1 cup water (240 ml)

• 1 cup milk (240 ml)

• 3 eggs

• 1 tbsp sugar

• 1 tbsp vegetable oil

• vegetable spray for frying

Steps

1. In a mixing bowl, use a mixer to beat the eggs and sugar until well combined

2. Add the flour, milk, water, and vegetable oil. Mix until the batter is smooth and lump-free

3. Heat two non-stick pans over medium heat. Lightly spray each pan with oil

4. Pour a small amount of batter into the center of the pan and quickly swirl to spread it into a thin, even layer

5. Cook until the edges begin to turn lightly golden, then carefully flip using a fork or spatula. Cook briefly on the other side until lightly browned

6. Lightly spray the pan with oil before cooking each new crepe

7. Stack finished crepes on a plate and cover to prevent them from drying out