Simple. The new fancy.

Basic Crêpe

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
Lots of good jam
Confectioner's sugar, for sprinkling

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 crêpe 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 crêpes. 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 spread with jam and sprinkled with sugar.