My mom is from Liverpool, England, and she used to make us crepes all the time growing up. She called them “English pancakes,” and we’d eat them with lemon and sugar.
She’s out of town right now, so I could not get the recipe from her. Instead, I used a basic one from allrecipes.com. The recipe does not say that you have to refrigerate the batter before making the crepes, but my mom would always chill her batter for a thinner consistency.
Adapted from allrecipes.com
1/2 c milk
1/2 c water
1/4 tsp salt
1 c flour
2 T butter, melted, plus extra for greasing the skillet
For filling, you can use any of the following: Granulated sugar, lemon wedges, sliced apples, fruit preserves, sugar, Nutella, berries
Whisk together the eggs, milk, and water. Add the salt and flour, and stir until the batter is smooth. Stir in the melted butter.
(Optional) Chill for 30 minutes or more.
To cook, heat a skillet over medium high heat and grease with butter. Pour 1/4 c of batter into the skillet, and swirl it around so that the it coats the pan. When the bottom is golden and it can be removed from the bottom of the pan easily, flip the crepe and cook the other side.
Fill the crepes with the filling of your choice and roll loosely to serve.