3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup flour
1/2 teaspoon salt
Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30 seconds more. Refrigerate for 1 hour.
To cook, heat omelet, crepe, or regular frying pan on medium-high heat just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough butter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook till light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.
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