1 c whole milk
2/3 c water
1 c all purpose flour
4 tbsp melted butter
1/4 tsp salt
1. Mix everything together with a blender until it has a creamy consistency. Cover and refrigerate for 30 to overnight (this is make sure that the butter thickens up the batter).
2. Heat up a nonstick skillet over a medium heat. Lightly grease the skillet with some butter. scoop 1/4 cup of batter starting in the center and pouring in a circular motion to the sides of the crepes, also by tilting the pan to get a thin layer of batter. After a minute or until the edges curl flip the crepe carefully fro 30 seconds.
3. Place on a plate and spread Nutella; or butter with sugar or strawberries and whipped cream or...
use you imagination. Anything can go with crepes even tuna salad or eggs. They are great on their own too.
The crepes in Paris are huge you can't see it here but these are about 3-4 feet in diameter. One is a whole meal. Small ones are nice and easy to make at home but making these huge one requires having the right tools and lots and lots of skills. And these guys make them in front of you and I never saw them mess up. (not my photograph)