Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 3 tbsp butter, melted
• 1 cup all-purpose flour
• 1 tbsp butter for frying

Preparation

In a blender, combine the eggs, milk, water, melted butter, and flour. Blend until smooth. Strain the batter through a fine-mesh sieve. Allow the batter to rest for 1 hour or overnight.
When ready to cook, in a nonstick frying pan, melt butter over medium-high heat. Pour some of the batter into the centre of the pan and swirl the pan until you’ve created a smooth, even surface. Cook until the edges get crispy and start to pull away from the pan, about 1 to 2 minutes. Flip the crepe and cook for an additional 20 to 30 seconds. Repeat until all of the batter is finished.
Serve the crepes immediately or store them in the refrigerator for 2 to 3 days or in the freezer for up to 6 months.