Mixer or whisk method:
In a medium sized mixing bowl, combine the eggs and salt. Gradually add the flour alternately with the milk, beating with an electric mixer or whisk until smooth. Beat in the melted butter. Let batter stand, some say, at least one hour.
Combine all the ingredients in a blender jar and blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth. Refrigerate the batter for at least one hour to allow the flour to expand and the air bubbles to collapse. During this standing time, the batter may thicken but can easily be thinned with the addition of milk or water.
Yield: 10 to 12 crepes
* For dessert crepes, add 2 tablespoons sugar to batter.