1 cup All-Purpose Flour, sifted
1 pinch Fine Sea Salt
2 large Eggs
2 tablespoons Sutter Buttes Vanilla, Butter or Arbequina Olive Oil, plus extra for to grease pan
1⁄2 cup Whole Milk
1⁄2 cup Water
Whisk together all of the wet ingredients, or you can use a blender/food processor. Add the flour to the wet ingredients and mix until completely blended (no lumps/dry spots). Do not overmix. Allow to stand for 1/2 hour at room temperature. Heat a 12″ wide non-stick skillet over medium-low heat, and rub with olive oil. Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter in to a circle. After about a minute, flip the crepe and cook for an additional minute on the other side. Remove to a plate and continue until all the batter has been used.