1½ cups all-purpose flour
3 large eggs
¾ tsp fine sea salt
1 ½ cup whole milk
2/3 cup unsalted butter, melted
½ cup water
Pour flour, eggs, salt, and milk in a blender and blend until smooth. Add the remaining ingredients and blend until smooth again. Heat a 6-inch non-stick skillet or crepe pan on medium heat and pour in just enough batter to coat the bottom of the pan, tilting as you do so to make it even. (You do not need to add any additional fat to keep the crepes from sticking; there is enough butter in the batter.) Cook for about a minute, until bottom is slightly golden and top is set then flip or gently lift and turn to cook on the other side about 30 more seconds. The unfilled crepes freeze wonderfully well, just stack them with wax paper between the layers or make them a day or two before and store in the fridge.
1 Basic Crepe
Half lemon, tied in cheesecloth
1 tsp granulated sugar
A little butter
Place butter in pan; add cooked crepe (ugly side down). Allow crepe to heat through then flip over. Sprinkle with sugar and fresh squeezed lemon juice. Fold into quarters and serve. This is also delicious with fresh lime or orange.