World’s Best Crepes

Whisk together eggs, milk, water, salt, sugar, and vanilla until combined. Add the flour and whisk until smooth.

Heat a small nonstick pan to medium-high heat. Add 1 teaspoon of butter to coat. Pour 1/2 cup of batter on to middle of pan and work the batter around to spread it out on the pan. Cook until top is dry, then flip over and cook for about 15 seconds more. Remove from pan and start stacking them on a plate as you cook them.

Butter the pan and repeat with remaining batter (batter can be refrigerated for 24 hours, mix well before use). Keep covered with a piece of tin foil until ready to use.

Serve with your choice of maple syrup, powdered sugar, fruit, and whipped cream.