Ingredients:

  • 1.5 cups all purpose flour (190g)
  • 1.5 cups whole milk (350ml)
  • 0.5 cup water (120ml)
  • 4 large eggs (200g)
  • 4 tablespoons unsalted butter (56g), melted and browned
  • 0.5 teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Melt the 4 tablespoons of butter in a small saucepan over medium heat. Whisk constantly until it stops foaming and you see little brown specks at the bottom.
  2. In a blender, add the milk, water, eggs, vanilla, and the slightly cooled brown butter.
  3. Pour in the flour, sugar, and salt.
  4. Pulse the blender for 20-30 seconds until the batter is completely smooth and bubbles form on top.
  5. Pour the batter into a bowl and let it rest in the fridge for at least 30 minutes.
  6. Heat a 10 inch non stick skillet over medium heat and lightly brush with a tiny bit of butter.
  7. Pour about 1/4 cup of batter into the center and immediately tilt the pan in a circular motion until the batter thinly coats the entire bottom.
  8. Cook for about 60-90 seconds until the edges start to curl and the bottom is golden spotted. Flip with a thin spatula.
  9. Cook for another 30 seconds. It won't need as long as the first side.
  10. Transfer the finished crepe to a plate and cover with a clean kitchen towel.