Step 1 In a blender, pour in three-quarters cup milk, one-half cup water and the eggs, and pulse two or three times until smooth. Add the salt and flour. Blend the batter until smooth. With the blender running, add the melted butter. The batter should be as thick as heavy cream. If necessary, add up to one-quarter cup more milk to get the desired thickness. Strain the batter into a bowl, stir in the chives, cover and refrigerate at least 1 hour.
Step 2 Heat an 8- to 9-inch nonstick skillet or crepe pan over medium-high heat until a few drops of water skitter when sprinkled on the surface. Lightly grease the pan with a thin film of butter and return it to the heat.
Step 3Stir the batter to redistribute the chives and pour one-fourth cup into the center of the skillet. Swirl the skillet quickly so that the batter completely covers the bottom. Pour the excess batter back into the bowl, trimming with a spatula any ragged edges before they set. Return the skillet to the heat and cook until the surface of the crepe firms and dries, about 1 minute. Using a small spatula or table knife, gently lift the edges of the crepe. Grab the edges with your fingertips and quickly flip over the crepe; the cooked side should be lightly colored. Cook the uncooked side just until the crepe slides free in the pan, about 30 seconds. Remove the crepe to a plate.
Step 4Repeat until all of the batter is used, adding more butter as needed. Layer the crepes with a piece of wax paper between each to prevent sticking. You should have at least 12 crepes. The crepes can be stored, tightly sealed with plastic wrap, in the refrigerator, as long as you have wax paper between them.