Pour 1 cup of flour into your blender along with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/8 teaspoon of nutmeg.

Crack 2 eggs directly into the blender with the flour mixture. Pour in 1/2 cup of whole milk and 1/2 cup of water.

Blend on high speed for about 30 to 45 seconds until the batter is completely smooth with no lumps. Stop and scrape down the sides if needed, then blend for another 10 seconds.

Pour in 2 tablespoons of melted butter and add 1 tablespoon of finely chopped fresh chives or parsley if using. Pulse the blender a few times to combine.

Pour the batter into a bowl and let it rest for at least 30 minutes at room temperature.

Set a nonstick crepe pan or shallow 8 to 9 inch skillet over medium-high heat. Let it heat for 2 to 3 minutes until a drop of water sizzles and evaporates on contact.

Use a paper towel to wipe the hot pan with a tiny bit of melted butter. Pour 1/4 cup of batter into the center of the pan and immediately tilt and rotate the pan so the batter spreads into a thin, even circle.

Cook for about 1 to 1.5 minutes until the top looks set and the bottom is pale golden. Use a thin rubber spatula to gently loosen the edges, then flip the crepe onto the other side.

Cook the second side for about 30 seconds until it is just barely golden in spots.

Slide the finished crepe onto a plate and repeat with the remaining batter. Lightly butter the pan between every 2 to 3 crepes.