Pour milk, water and eggs into a blender. Pulse a few times. Add flour and salt. Cover and pulse a few times again. Add melted butter and blend for one to two minutes. Scrape down the sides if necessary and pulse.

Rest batter in the refrigerator for about 2 hours.

Brush the cooking surface with oil. Follow the directions above. If you are using a large saute pan, pour a circle of batter into the middle of the pan and swirl the batter around to coat the bottom of the pan and pour excess back into the bowl of batter.

Cook until golden brown on first side. Flip the crepe and brown on second side.

Fold the crepe in half and add fillings. Roll into a cone shape.

This crepe has spinach salad greens, grilled chicken, strawberries, tomatoes and raspberry jam.