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1
Blend the eggs, egg yolks, milk, 2 1/2 tablespoons water, the butter, sugar, and salt in a blender for 5 seconds.
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2
Add the flour in three additions, blending the batter until smooth after each addition.
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3
Cover and let rest in the blender container in the refrigerator for 1 to 2 hours.
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4
Reblend the batter for 5 seconds before using.
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5
Heat a crepe pan, or a nonstick skillet measuring 7 to 8 inches across the bottom, over medium-high heat until it is hot.
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6
Spray the pan lightly with nonstick cooking spray.
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7
Add a scant 1/4 cup of the crepe batter to the pan.
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8
Immediately tilt and rotate the pan quickly to cover the bottom evenly with a layer of batter.
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9
Cook the crepe until the bottom is golden, about 30 seconds.
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10
Loosen the edges gently with a spatula, turn the crepe over, and cook until the bottom is very lightly brown in spots, 30 to 60 seconds.
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11
Turn the crepe out onto a plate.
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12
Repeat, using the remaining batter in the same manner, spraying the pan lightly with nonstick cooking spray as necessary and stacking the crepes one on top of the other on the plate.
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13
(The crepes can be made 2 days ahead.
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14
Wrap them well in plastic wrap and refrigerate.)
