2 Lg. eggs
1/2 c. milk
3/4 c. water
1 c. flour
3 T melted butter
pinch of salt
Butter to brush on pan
Place all ingredients in blender or food processor. Blend or pulse a few seconds until smooth. Cover batter and refrigerate at least 1 hour or over night. Heat a non-stick skillet. Brush with butter . Add a small amount of batter (about 3 T). Swirl around to cover bottom of pan and cook until batter looks dry--about 40 seconds. Flip and cook second side about 30 seconds. Turn out on board and repeat process.
Crepes may be frozen.