These thin pancakes can be served with maple syrup, jam or even stuffed with a seafood, vegetable or meat filling.
To prepare the dough, in a blender, combine the eggs, milk,1 cup of water and salt. Add the flour and butter. Refrigerate for 1 to 2 hours.
Whisk the dough together and add up to 1/2 cup of water until it has the consistency of heavy cream.
Prepare the utensils: ladles with a capacity of 2 tbsp (1 oz), a plate and metal spatula.
Heat an 8-inch (20-cm) skillet over medium Heat tthe skillet until a drop of water sizzles.
Lightly oil (you might not need to add oil for each crêpe). Tilt the pan and pour the contents of a ladle. Rotate the pan to spread the dough as quickly as possible. Remove excess dough if necessary.
Cook for about 1 minute or until the edges of the pancake begin to dry. Flip and cook for about 30 seconds, until small brown dots appear
under the pancake.
Drizzle with maple syrup just before serving.
