Technical Stages :

• Bring the milk to a boiling point.
• In a metal bowl, shape the sifted flour into a fountain. Add the eggs, sugar and salt in the middle.
• Start whisking, gradually pouring the flour and then the warm milk and water.
• Mix all the ingredients until the batter is fluid and homogeneous.
• Watch for the consistency of the batter. Neither too liquid nor too thick. If you get chunks, you can pass it through a chinois or a fine sieve.
• Add at last the flavour of your choice and the melted butter.
• This batter has the advantage of not requiring any resting time.
• To bake, use preferably a non-stick crepes pan. For the very first one it might be useful to slightly oil the pan.
• You can eat the crepes with sugar or the filling of your choice.
• Note:
• To eat your crepes as an entree, do not put sugar in the batter.