In a large bowl, whisk together milk, water, egg whites and vanilla. Whisk in flour and sugar. Then follow "The 1-2-3s of crepe making" below.

The 1-2-3s of crepe making
Fear of making crepes does have some basis in reality. You can ruin them (pretty easily) with two common mistakes. The first is pan temperature: You need to preheat your pan to medium-high heat, so that a drop of water bounces on the surface. If the pan is too hot, the water will quickly evaporate, and the crepe will burn. If the pan isn't hot enough, the water will lie flat, and the crepe will not cook properly. The second common mistake is batter quantity: Add just enough to coat the surface of the pan so it's almost see-through. Too much just makes a pancake. Chef Michael Kalajian offers these tips:

1. Always use a shallow nonstick skillet (or a crepe pan). Set it over medium-high heat and let it get hot before coating with nonstick spray.

2. Use just 3-4 tablespoons of batter for each crepe and pour it from a small pitcher or glass measuring cup; then tilt pan to coat the bottom evenly.

3. Cook 1-2 minutes on the first side, until bottom sets and starts to bubble. Then run a thin knife or spatula under edges, lift crepe and flip over. Cook 30 seconds, until bottom is speckled with golden dots.