Crepes for Breakfast in 30 Minutes

Instructions:

1. Combine the 125g flour, 2 eggs, 180ml milk, 120ml water, 42g melted butter, salt, sugar, and vanilla in a blender. Pulse for 15 seconds until the mixture is completely smooth and bubbly.
2. Pour the mixture into a bowl and let it sit for at least 10 minutes at room temperature. Until you see the foam on top start to dissipate.
3. Place your skillet over medium high heat and brush it with a tiny amount of butter. Until a drop of water flicked onto it dances and sizzles.
4. Pour about 60ml of batter into the center of the pan while simultaneously lifting and tilting the pan in a circular motion. Until the batter thinly coats the entire bottom surface.
5. Cook for about 60-90 seconds until the edges look dry and start to pull away from the pan.
6. Gently slide your spatula under the edge, lift, and flip quickly. Until the underside is dotted with golden brown spots.
7. Cook the second side for only 30 seconds until it is set but still pale.
8. Slide the finished crepe onto a plate and cover it with a clean kitchen towel. Until you have a stack of 8 warm, pliable rounds.