Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, sugar, parsley, chives, and salt in a small bowl.
Combine milk, water, melted butter, and eggs in a blender.
Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat.
Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
