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In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring continuously to avoid lumps.
Add the salt and melted butter, and whisk until smooth and slightly runny.
Rest the batter:
Let the batter sit for at least 30 minutes at room temperature. This allows the flour to fully absorb the liquid and helps create tender crepes.
Cook the crepes:
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with a bit of butter.
Pour about 1/4 cup of batter into the pan, tilting it in a circular motion to evenly coat the bottom.
Flip and finish:
Cook the crepe for about 1–2 minutes, or until the edges begin to lift and the bottom is lightly golden.
Flip using a spatula and cook the other side for another 30 seconds to 1 minute.
Transfer to a plate and repeat with the remaining batter.
Serving and storage tips:
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