I struggle to find the perfect crepe-batter recipe.  You know, not too hard or anything, but I do struggle.

I don’t have a crepe pan.  I don’t have a non-stick pan.  I don’t have an especially well-treated cast-iron pan that I use for crepes in a pinch.

I have good pans, tri-ply Calaphon ones, and I am determined that if I have to use a special pan to make crepes, that recipe is not for me.  It’s a regular old skillet or nothing, man.

One of my coworkers at my previous job (it’s so exciting to say that!) gave me her crepe recipe; it’s my favorite one yet.  It’s not perfect, but it’s getting there.  Supposedly, if you mix the flour too much, the gluten will stiffen up, giving you tougher crepes.  I didn’t notice any toughness.  They were a bit thicker than I wanted, but just a little bit.

Chris Tarvin’s Crepe Recipe
(Makes about 8 crepes)

1 c cold water
1 c cold milk
4 eggs
1/2 t salt
2 c sifted all-purpose flour
4 T melted butter

Put water, milk, eggs, and salt in a blender and blend for a few seconds.  Add the flour, blend for a few seconds, and then add the butter.

Cover and blend at top speed for one minute, scrape the sides of the blender, then blend for another minute.

To cook, heat a skillet over medium-low heat with a small amount of butter, or until the butter foams but doesn’t brown within a few seconds.  Pour in enough batter to just cover the bottom of the pan.  Cook until the crepe slides around in the pan when you jerk the pan around (until the top of the crepe looked golden and forms cracks or ridges).  Flip the crepe using a spatula OR by sliding it onto a plate cooked side down, then flipping it back into the pan, raw side down.

I recommend letting the crepes cool before you eat them for sweet crepes.

We added honey-flavored Greek yogurt (extremely thick, like a set pudding) and cut strawberries.