Put the liquids, eggs and salt into a blender or food processor, followed by the flour and butter.
Cover and blend at high speed for one minute, pausing if needed to scrape the sides down with a rubber spatula.
Pour batter into a bowl and let sit covered in refrigerator for at least one hour (two hours or overnight is ideal).
When ready to cook, heat your crepe pan on medium heat (no higher) for a few minutes or until a drop of water sizzles and evaporates immediately.
Rub your crepe pan with the slightest touch of butter (although the Le Creuset Toughened Nonstick Crepe Pan does not actually require any oil, the butter will add a nice flavour).
Holding the wooden rateau in your dominant hand, pour one soup ladle full of batter with your non-dominant hand into the center of the pan. Slowly move the rateau in a circular motion to distribute the batter evenly around the pan, paying particular attention not to catch the edges.
Once the edges of your crepe start curling (after about one minute of cooking), flip the crepe with a spatula or delicately with your hands (I prefer this method, but be careful not to burn yourself).
Cook lightly for about 30 seconds on the other side or until small light brown speckles form.
Slide the finished crepes onto a plate and keep warm by covering them with a clean dishtowel until ready to serve. Alternatively, you can keep them warm in a warm oven (no hotter than 200 degrees F).
Fill with your favourite ingredients (or set some out for guests to choose their own) and serve immediately.