Combine all the ingredients of flour, milk, water, eggs, melted butter, sugar, vanilla, and salt in a blender or food processor, and process until smooth.

Let stand for 30 minutes before cooking, or cover and refrigerate for up to 2 days.

In a small non-stick pan, melt a little butter over medium heat. Pour a little crepe batter into the pan and then quickly swirl the pan to coat the bottom in a thin layer of batter.

Cook a few minutes until crepe bubbles and bottom is lightly browned. Flip crepe with the corner of a offset spatula or fingers. Cook on the other side until browned slightly. Makes about 12, and the recipe can be doubled for a bigger crowd.