2 large eggs
¾ cup (170g) milk
½ cup (113g) water
43g melted butter
butter to coat pan
In a blender, combine all of the ingredients and pulse for 10s. Place the crepe batter in the refrigerator for 1-48h.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30s and flip. Cook for another 10s and remove to a serving platter. Lay them out flat so they can cool. Continue until all batter is gone.
You can add 1/2 tsp vanilla extract if you want.