How to make crêpes like the French

Waking up to crêpes on a Sunday morning is one of my favorite childhood memories. My whole family would sit around the table, just talking and laughing, while we filled our crêpes with raspberry jam or Nutella. We would always eat one too many – and it was always a treat. I was convinced that no one made crêpes better than my mom, until my friend from France had me over for brunch (sorry mom!). She shared her recipe with me and I'm so excited to share it with all of you!

Crêpes from Brittany, France // makes 12 

• 3/4 cup milk
• 1/2 cup water
• 3 eggs
• 1 1/2 cups all-purpose flour
• 3 tablespoons salty butter, melted
• 1 teaspoon sugar
• a dash of vanilla 
• Butter for greasing your pan

Whisk milk, water, eggs, and flour until smooth (you can also use an electric mixer or a blender). Stir in melted butter, sugar, and vanilla.

Brush the bottom of a nonstick skillet with butter and warm over medium-high heat. Remove from heat and pour about 1/4 cup of batter into the hot pan. Quickly swirl the pan to coat the bottom of it with batter. Return to heat and cook for about 45 seconds on each side. Repeat with the remaining batter. And be sure to grease your pan after every crêpe.

Fill crêpes with Nutella, fruit preserves, sugar with a little bit of lemon juice (my favorite!), mascarpone and strawberries, or whatever sounds yummy to you. Enjoy!