1. **Blend:** Add the ingredients to a blender in this specific order: eggs, milk, water, melted butter, salt, pepper, and flour. (Adding liquids first prevents the flour from sticking to the blades).

2. Blend on high for 15–20 seconds until the batter is completely smooth and bubbly. Stop to scrape down the sides if necessary.

3. **Rest (Crucial Step):** Stir in the chopped fresh herbs if using. Let the batter sit at room temperature for at least 20–30 minutes. This allows the flour to fully absorb the liquid and the gluten to relax, ensuring tender, tear-free crepes.

4. **Heat Pan:** Heat a 10-inch non-stick skillet or crepe pan over medium heat. Grease lightly with a little butter or cooking spray.

5. **Cook:** Pour about ¼ cup of batter into the center of the hot pan. Immediately lift the pan and swirl it in a circular motion to spread the batter out to the edges in a thin, even layer.

6. Cook for 1–2 minutes, or until the edges look dry and lift slightly from the pan, and the bottom is golden brown.

7. **Flip:** Gently run a spatula under the edge to loosen it, then flip the crepe (using the spatula or your fingers). Cook the second side for 30–45 seconds until spotted brown.

8. **Repeat:** Slide the finished crepe onto a plate. Repeat with the remaining batter, greasing the pan slightly between each one.

9. **Serve:** Fill immediately with your favorite savory toppings (like ham and gruyère) or stack them to serve later.