In a large mixing bowl, add the milk, oil, melted butter, vanilla extract, and ½ of the water, mixing well. To that, add the sugar and salt.
Add the flour bit by bit and whisk to incorporate, making sure no lumps form. The batter should be a smooth runny consistency — add more water as required. Cover and chill the batter for 30-60 minutes in the fridge.
To make the crêpes, heat a non-stick pan over medium-high heat. Brush the pan with a bit of butter or oil for the first crêpe. Pour a ladle of batter into the centre of the pan, and twirl the pan to spread the batter.
When the edges start getting brown (you’re looking for crispy lace edges), use a spatula to release the sides and flip the crêpe. Cook for a few minutes on the other side. Repeat with remaining batter.
Serve the crêpes with a drizzle of honey, some fresh whipped cream or ricotta, and a dusting of powdered sugar, or toppings of your choice!
Recipe by Sprig & Vine at http://sprigandvine.in/eggless-french-crepes/