Crepes with Lemon and Sugar
- 1 cup water
- 1 cup milk
- 4 large eggs
- Pinch salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted plus more for griddle and serving
- Lemons, for serving
- Sugar, for serving
Combine water, milk, eggs, salt and vanilla in the jar of a bar blender. Process until smooth. Add flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crepe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crepes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise. Serve crepes folded in quarters with a drizzle of melted of butter, lemon and plenty of sugar.