1      cup           all-purpose flour
     1/2  cup           plus 2 tablespoons water
     1/2  cup           milk
   3      large         eggs
   2      tablespoons   unsalted butter -- melted and cooled,
                        -- plus some for the
                        -- pan
     1/2  teaspoon      salt
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons
water, m
ilk, 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 ho
t but not smoking and remove from heat. Brush the pan as necessary with
butter.
  Stir the batter, half fill a 1/4 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
und
er side is browned lightly. Turn the crepe, brown the other side lightly
and tr
ansfer to a plate. Crepes can be made in advance, stacked, wrapped in
plastic a
nd stored refrigerated for 3 days or frozen.