In a bowl, whisk up your flour and eggs. Slowly start to add your milk and water and keep whisking until everything is fairly combined (it doesn’t have to be smooth yet).
Add your salt and melted butter and keep whisking until totally smooth.
Heat up a large lightly greased pan (the larger the better) on medium high heat. I used a tiny bit of butter. Remember, there is butter in the batter so it inherently won’t stick much.
For each crepe, pour 1/4 cup of the batter into the hot pan. IMMEDIATELY, tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook for a minute or two (the edges will turn brown and lift up) and then flip it to the other side (with a large spatula) and add your fillings. After you get all your filings in, flip it over like an omelet!
