unsalted, melted and cooled
In a blender or food processor blend flour, ½ cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds.
Turn the motor off and scrape sides down, with a rubber spatula.
Transfer the batter into a bowl and let it stand, covered, for 1 hour.
The batter may be made up to one day in advance.
Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
Brush the pan as necessary with butter.
Stir the batter, half fill a ¼ cup measure with it, and pour the batter into the pan.
Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
Turn the crepe, brown the other side lightly and transfer to a plate.
Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.