These homemade classic crepes are made with a couple of simple ingredients you probably already have in your pantry. Perfectly thin and so delicious, these crepes can be enjoyed sweet or savory with whatever toppings you please.
Mix all ingredients together with a whisk, until lumps have dissolved. Place batter in the refrigerator for at least 1 hour and up to 2 days to allow the batter to rest (or the crepes will be rubbery).
After batter has had time to rest, heat a frying pan over high heat. Melt a half tablespoon of butter in the frying pan. Using a 1/4 cup, scoop batter and pour onto hot frying pan, twisting the pan while pouring the batter onto it. The batter should cover the bottom of the pan. Cook the crepe until bubbles start to appear and the edges look dry (about 30 seconds to a minute). With a spatula, gently ease up each of the sides of the crepe slowly working your way to the middle and then flip. Wait another 30 seconds to thoroughly cook the other side, then remove from heat. Continue until all of the batter has been used. If batter starts to stick to frying pan, melt more butter in half tablespoon increments. Fold crepes into fourths and top with berries, powdered sugar, etc.