Basic Crepe Batter - cooking recipe

Ingredients

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
1 pinch salt
3 tablespoons unsalted butter, melted plus more for cooking

Preparation

Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate.
Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery.
Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter.
While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets.
Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe.
The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes.