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1) In a food processor (or mixer) set with a metal blade, place the flour, sugar, and salt. Add the eggs and process with pulsing action.

2) Add the butter, milk, and water. Pulse to combine.

3) Pour batter into container and put a plastic wrap on top of batter. Because batter will create a layer of foam while sitting in the fridge, letting the wrap sit on top of batter is an easy way to remove the foam after the batter is refrigerated. Refrigerate batter for 1 hour. (click on photos to see how this is done)

4) Heat a non-stick pan. Spray with non-stick cooking spray. When hot, ladle enough batter to thinly coat the surface. Cook on 1 side for about 1 min, then flip and cook the other side for 1 min. Remove from pan and let cool.

Chef's Note & Story

Filling
- You can fill each crepe with sweet or savory ingredients like mix berries, raspberry coulis, chocolate, nutella etc.

Storing
- Crepes can be stored in fridge up to a week. To freeze them, put parchment paper in between crepes before freezing. This prevent crepes from sticking together.