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For Crepes:
1/2 cup cold milk
1/2 cup cold water
2 eggs
1/2 teaspoon salt
3/4 cup (about 3 3/4 ounces) all purpose flour
2 tablespoons unsalted butter, melted
For Caramel Sauce:
8 tablespoons (1 stick) unsalted butter
1 cup (about 9 ounces) packed dark brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract
For Assembly:
1 tablespoon unsalted butter, melted
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