- 1 cup plus 2 tablespoons milk
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons water
- 2 large eggs
- Pinch of coarse salt
- 1/4 cup unsalted butter, melted, plus more for skillet
In a medium bowl, whisk together milk, flour, water, eggs, salt, and butter until well combined. Transfer to a pitcher and refrigerate overnight.
Place a 10-inch nonstick skillet with sloped sides over medium heat. Use a crumpled-up paper towel to spread melted butter evenly on skillet. Add just enough batter to thinly coat the bottom of the skillet, swirling to coat.
Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe and continue cooking about 15 seconds more; transfer to a plate and keep warm in oven. Repeat process with melted butter and remaining batter, stacking each crepe on top of the last as you work.