Crepes
5 T butter, melted, cooled slightly
3 eggs
1 1/2 cups flour
pinch kosher salt
1 T sugar (omit for savory crepes)
3/4 cup milk
3/4 cup water
Whisk together dry ingredients, make well in center and add remaining ingredients except melted butter. Whisk just until combined.
Whisk in butter.
Cover and let stand at room temp for 30 minutes (can be covered and refrigerated up to 2 days)
Preheat a lightly oiled 10 inch non-stick skillet. Pour 1/4 cup batter into center of pan, lift off heat and swirl to cover bottom of pan.
Cook until the edges start to turn brown, flip, cook 30-60 seconds more.
Makes 12 crepes.