In a blender, process the eggs, milk, water, flour, sugar, vanilla and butter for 5 seconds or until smooth. Stir down and repeat, if necessary. Cover the batter and refrigerate at least one hour or overnight. When you're ready to cook, gently stir the batter if it has separated. If it appears too thick, whisk in a little water. Heat a small skillet or crêpe pan and grease it with a little butter or spritz with cooking spray. Add a small amount (about 1/4 cup) of batter. Tip the skillet and let it spread over the bottom. Cook over moderate heat. When the crêpe is light brown underneath, reverse it and cook the other side. Lightly grease the pan between crêpes. This recipe makes about 24 crêpes. They freeze well, so make a few batches at a time. Recipe from "Crêpes" by Lou Seibert Pappas.
