Mixing Time:

1. Sift together the flour, salt and sugar. In a separate bowl, mix together until smooth the eggs, milk and water and pour the mixture into the dry ingredients. Whisk until you get a smooth batter. Stir in the melted butter, cover and let the batter rest in the fridge for at least 1 hour or more. **You can choose to pulse everything in a blender for a smoother consistency but it’s your choice.**

Batter Time:

1. Using a nonstick skillet or a crêpe pan is your best choice. Choose a pan that is 8 inches in diameter, but depending on how big you would like your crêpes you can use bigger. Place the pan on the stove and turn the heat to medium heat, allow the entire pan to get hot. **I like to spray my nonstick skillet first and then each time when making the crêpes I lightly brush vegetable oil in the pan.**

Spreading Time:

1. Ladle about 1/4 cup of batter into the center of the pan. Using too much batter will result in thick crêpes, and we aren’t making pancakes, so the thinner the better. I used a 1/4 cup measuring cup for my ladling, it worked the best.

Swirl Time:

1. Lift the pan and move your hand in a circular motion to swirl the batter form the center of the pan around the sides. you want to make sure the batter fully coats the entire bottom of the pan in one thin layer. For me I found that I had to work fast with the swirling motion each time so the batter doesn’t clump up in the center of the pan. You can always add a bit more batter if you need it, just make sure to continue with a thin even layer.

Cooking Time:

1. Set the pan back on the stove and let the crêpe cook until the top is just a bit soft but firm and the edges pull away from the sides–just like pancakes. A good test is when you lift the crêpe up you should see a fine lace pattern developing on the other side, now you can choose to brown it more or flip then. This process is very quick so your crêpe should be ready to flip after 45 seconds.

Flipping Time:

1. Now you can use a long spatula to lift the side of the crêpe gently and quickly. I find that if you hold the crêpe to long and it has not set properly the crêpe will break in half. Make sure to carefully flip the crêpe over to the other side. Just straighten out any folds and wrinkles in the crepe so that it cooks evenly. This side only needs to cook for 20-30 seconds.

Serving Time:

1. Once the crêpe is finished cooking you should be able to just slide it off your pan onto a plate. You can use your spatula to help you if needed. Fill with your favorite fillings… Enjoy!