If you’re using powdered milk and water, dissolve the powdered milk in the water first.

Create a well using the flour. In the middle of the well, pour a significant amount of the milk/milk mixture. Add the egg in the middle of the well and whisk into the milk. Slowly encorporate the flour into the liquid and and the rest of the milk as you do this.

If the mixture feels too heavy when you lift some with a ladel and pour, add more milk or water.

Pour a ladel’s worth into a nonstick pan and spread the batter around by tilting the pan. If the batter sticks, use butter before but I find that this is not necessary when I make this crêpe.

The crêpe is ready to flip when there are bubbles. I also notice that the edges of the crêpe tend to flutter because the edges have become crispy. Flip the crêpe over and cook the other side. Note: sometimes I don’t cook the other side anymore.

Serve the crêpe with crushed oreo bits and nutella inside, and top with whipped cream (or even just cream).