In the blender, add the water, milk, eggs and salt.
On top of all of that, add the flour. Then, pour on the melted butter.
Pulse the blender on high for 1 minute, to really get the flour and the eggs mixed together. Scrape down the sides and blend again. We want this velvety smooth.
Pour into the condiment squeeze container. Screw on the lid, and put in the fridge for 2 hours, at least. I like to make this ahead of time, and just pull it out of the fridge when I have the urge to make crepes. If it won't squeeze easily (did you skip the 2nd blending?), just thin it out with a little bit of water.
Put the pan on the stove, on med-high heat. Get the pan nice and hot.
Add the oil and butter to the pan, and let the butter foam in the pan. Lower the heat to medium.
Lift the pan off the stove, and squeeze the batter out of the condiment bottle into the pan. Slowly tilt the pan in a circle to get the batter to coat the bottom of the pan.
Put the pan back on the stove to heat the thin crepe batter until it is cooked. It will only take a few seconds.
Flick your wrist to toss the crepe up out of the pan, or use the rubber spatula to flip it over. This is the first tester crepe, anyway, so if it ends up on the floor it's ok.
Test the heat of the pan with this tester. Decrease the heat if the crepe turned too dark too fast. Increase the heat if the crepe didn't turn a golden at all.
Repeat until you are out of batter, or have enough crepes. You can put the batter back in the fridge until next time, or make another batch to refrigerate so you can quickly make this again next weekend.
Use the crepe like you'd use a tortilla - fill with savory foods: sausage and scrambled eggs. Or a sweet meal: fill with whipped cream and berries. Either way is delicious and healthy. No syrup needed!