Water-Based Crepes

Step 1

In a large bowl, sift the flour to avoid lumps. Add the salt and vanilla sugar to the flour and mix these dry ingredients well.

Step 2

Make a well in the center of your flour mixture and add the eggs and oil.

Step 3

Begin mixing gently with a whisk, starting from the center and gradually incorporating the flour to prevent lumps from forming.

Step 4

While continuing to mix, gradually pour in the water. Make sure to add the water little by little to better control the consistency of the batter and avoid lumps.

Step 5

Once all the water is incorporated, check the consistency of the batter; it should be quite fluid but not too watery. (If you notice any lumps, use an immersion blender or a traditional blender to smooth out the batter.)

Step 6

Heat a non-stick skillet over medium heat and lightly grease it using a paper towel dipped in oil.

Step 7

Pour a ladle of batter into the hot pan and tilt it in different directions to distribute the batter evenly.

Step 8

Cook the crepe until the edges begin to lift and the bottom is golden brown (about 1 to 2 minutes).

Step 9

Flip it using a spatula and cook the other side. Repeat the process until all the batter is used.