Thin, Lacy Water-and-Egg Crêpes

Cooking method

1. Step 1:

   

   Gather the ingredients on the list. Crack the eggs into a deep bowl or blender jar and add the sugar. You can adjust the sugar to taste, but it's best not to add too much—otherwise the crêpes will scorch quickly and stick to the pan. If you like things sweeter, it's better to serve sweet toppings with the finished crêpes. Ideally, the eggs should be at room temperature.

2. Step 2:

   

   Add a pinch of vanillin and the salt. Whisk (or use a mixer) until the mixture is uniform with a little foam on top—you don't need a thick foam, just make sure the egg whites are fully blended in.

3. Step 3:

   

   Pour in hot water (but not a hard boil), whisking the mixture vigorously at the same time with your other hand so the eggs don't cook.

4. Step 4:

   

   Add the sifted flour, combined with the baking powder, to the liquid. It's best to sift the flour more than once—to remove any stray bits and to aerate it, which makes the crêpes softer, thinner, and more delicate. Add the flour in small batches, stirring each time so the lumps break up and disperse.

5. Step 5:

   

   Any lumps will smooth out and the batter will become uniform if you let it rest on the counter for 15 minutes, then blend it again with the mixer. Pour in the vegetable oil and stir. The batter should be thin, so the crêpes come out delicate and lacy. Now you're ready to cook them.

6. Step 6:

   

   A dedicated crêpe pan or a nonstick skillet is best. Since we added oil to the batter, there's no need to oil the pan after the first crêpe—they'll cook and release cleanly. Fry the crêpes over medium heat on both sides until golden. Take them off the pan and serve. Enjoy!