1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter — melted and cooled,
— plus some for the — pan 1/2 teaspoon salt
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, m ilk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.
Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is ho t but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat , loosen the edge of the crepe with a spatula, and cook the crepe until the und er side is browned lightly. Turn the crepe, brown the other side lightly and tr ansfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic a nd stored refrigerated for 3 days or frozen.