Melt 5 tablespoons of butter in an 8 inch nonstick skillet. Combine the melted butter, both flours, milk, eggs and salt in a blender and process until smooth.
2
Let the batter rest atroom temperature at least 1 hour or overnight( possibly put in fridge). Heat skillet over medium heat or until a rop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup of the batter and quickly swirl to coat the bottom of the pan.
3
Cook until the crepe sets and browns around the edges, about 2 minutes. caefully lift with a rubber spatula, flip over and cook for about 30 more seconds. Transfer to a plate. you can then serve with assorted fillings.
