Melt 4 tbsp of butter, the flour, measure and sift.

In the bowl of a blender pour the milk, water, break eggs and add salt. Mix.

Then add the flour and butter, beat at maximum speed for 1 minute. With a spoon or spatula to check whether the flour stuck to the walls, and again to beat a couple of seconds. Lock it and put it in the refrigerator for at least two hours. During this time, particles of flour will swell and the pancakes will be tender and thin.

Remove dough from the refrigerator, the consistency should be very liquid cream. If the first crepe seems too thick, you can dilute the dough with water, adding 1 tsp.

Melt the remaining butter. Using a brush to grease a pancake pan and heat it well on medium heat. I have a d 24 cm frying pan, take the pan from the heat and, holding it in his hands, pour in the middle of the dough. Quickly swirl the pan in different directions so that the dough is evenly distributed. Return to the heat and cook for 60-80 seconds, then pull the pan up and down, back and forth. The pancake needs to keep up with the bottom, turn it over and fry for another 30 seconds. Remove the pancake and place on a plate.