Melt 3 Tablespoons butter in microwave. Cool for about 5 minutes before using in the next step.

Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blende or with a whisk. The mixture will be the consistency of cream. Cover tightly and chill in the refrigerator for 30-60 minutes and up to 1 day.

Cook the crepes: Use butter for greasing a 8 pan between each crepe. Once hot, pour 3 tablespoons (scant 1/4 c) of batter into the center of the pan. Tilt so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Cook the other side for 30 seconds until set. Transfer to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together..

Fill the crepes. I love serving them warm, but theyre excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners sugar.

Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they dont stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling. See reheating instructions in my Make Ahead Instructions recipe note below.

Make Ahead Instructions: Batter can be made the night before. Crepes are best enjoyed right away, but you can store in the refrigerator for up to 2 days. Reheat in the microwave or 135 degree oven.

Special Tools (affiliate links): I recommend a blender or food processor for the batter. I use my Ninja blender . Though professional chefs may use a specialty crepe pan, I find a small 8 inch skillet works perfectly. If you dont have a skillet this size, use a larger one but make sure you keep the crepes thin with close to 1/4 cup of batter per crepe. For a spatula, I prefer using a silicone spatula. The thinner the spatula, the easier the crepes flip.