4 Eggs
1 c Cold milk
1/2 ts Salt
2 c All-purpose flour; sifted
4 tb Unsalted butter; melted

In a blender, combine eggs, milk, salt and 1 cup cold water. Blend until smooth. Add flour and blend. Add butter and blend at high speed for 1 minute. Cover and refrigerate the batter for at least 2 hours or overnight.

Heat a 6-7 inch crepe pan over moderate heat until hot. Lightly butter the pan. Ladle in some of the batter and swirl to lightly coat the bottom of the pan; pour out the excess batter.

Cook the crepe until the edges look golden and slightly dry, then flip and cook until brown spots appear on the second side.

Makes 1 dozen 6 inch crepes.