10 tablespoons (1/2 cup plus 2 tablespoons) instant (Wondra) flour
¼ teaspoon salt
1½ tablespoons vegetable or canola oil, plus extra for brushing pan
Instructions
Measure milk and water in a 2-cup Pyrex measuring cup. Whisk in eggs, then flour, salt, and oil. (Can be covered and refrigerated several days.)
Heat a small (8-inch) skillet over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a ¼ cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/simple-foolproof-crepes/