4 eggs
1 c. unbleached white flour
1/2 tsp. salt
1 c. milk
1/2 c. cold water
4 tbsp. melted butter

Put ingredients into blender. Mix well. Refrigerate overnight. When ready to cook, melt 1 tablespoon butter in 8-inch skillet with sloping sides. Pour in a thin layer of butter (about 2 tablespoons) over medium heat, cook crepes 3 minutes on each side or until lightly browned. Top should look dry before turning. Stir batter before each crepe. Add butter to pan as needed. Makes 12.