Measure the flour into the pitcher or a bowl, then whisk in by dribbles the milk and water to make a perfectly smooth blend (if using regular flour, after mixing pour the batter through a fairly fine-meshed sieve to remove any lumps). Whisk in the eggs, salt, melted butter, sugar, and alcohol. Let rest 10 minutes-l hour or more in the refrigerator for regular all-purpose flour.
Heat the crepe pan until drops of water dance on it, then brush lightly with melted butter. Pour 1⁄4 cup of crepe batter into the center of the hot pan and tilt it in all directions. The batter should cover the pan with a light coating; pour out any excess. After 30 seconds or so, the bottom of the crepe should be lightly browned-lift all edge with a spatula to see.
Lifting an edge of crepe to see underside shake and jerk the pan by its handle to dislodge the crepe, then turn it over either with your fingers or a spatula, or flip it over by a toss of the pan. Cook it 15 to 20 seconds-this underside is the nonpublic side, and is never more than a spotty brown.