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1
Place milk, water, eggs and salt in a blender.
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2
Turn on and with motor running add flours and then the melted butter, and blend at high speed for 1 minute.
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3
Transfer to a bowl, cover and refrigerate for at least 30 minutes.
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4
Whisk again before making the crepes.
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5
Heat a 7-inch seasoned or nonstick crepe pan or skillet over medium-high heat and brush lightly with butter.
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6
(Pan must be hot when you add the crepe batter.)
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7
Lift pan off the heat and pour in or ladle in a scant 1/4 cup batter per crepe, enough to thinly coat the bottom of the pan.
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8
Tilt and swirl pan to distribute batter in an even layer.
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9
Return pan to the heat and cook crepe for about 1 minute, until edges color and it is easy to loosen them with a thin spatula or butter knife.
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10
The bottom of the crepe should be nicely browned and should not stick to the pan.
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11
Flip crepe over and cook for 30 seconds on the other side, until it is speckled.
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12
Turn out onto a plate.
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13
Repeat with remaining batter, whisking from time to time.
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14
If not using right away, stack crepes between pieces of wax paper.
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15
Wrap in plastic and freeze or refrigerate.
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16
You will need only 6 of the 12 crepes that this recipe makes.
