Recipe for pancake batter (crepes)

Ingredients:

• 3/4 cup cold milk
• 3/4 cup cold water
• 3 eggs
• 1 tbsp. granulated sugar
• 1 tsp vanilla extract
• 1 and 1/3 cups premium wheat flour
• 5 tbsp melted butter
• 3 tablespoons of oil for frying

Preparation:

1. In a blender, combine the milk, water, eggs, sugar, vanilla extract, and flour for 1 minute on high speed. Refrigerate the dough for 2 hours.
2. Using a pastry brush, lightly coat a cast iron skillet (or a pancake griddle) with oil and place over medium-high heat.
   
   When the pan begins to smoke, lift it, pour 1/4 cup of batter into the center, and quickly tilt it in all directions for 2-3 seconds to spread the batter evenly across the bottom. Return the pan to the heat, and when the pancake is lightly browned on the bottom, flip it over with a spatula and cook for a few seconds.
   
   Remove from the pan. Repeat the same steps with the remaining dough.