In a large mixing bowl, whisk together the flour and eggs until just combined. Gradually add the milk and water, whisking constantly to avoid lumps. The batter should be smooth and slightly thin, similar to the consistency of heavy cream.
Add the salt and melted butter. Continue whisking until the batter is completely smooth and silky. Let the batter rest for about 15–30 minutes at room temperature — this allows the flour to fully absorb the liquid and makes softer, more pliable crepes.
Step 2: Heat the Pan
Heat a lightly oiled nonstick skillet or crepe pan over medium-high heat. You can use a paper towel to evenly spread a thin layer of oil or butter across the surface. The pan is ready when a drop of batter sizzles lightly upon contact.
Step 3: Cook the Crepes
Pour or scoop about ¼ cup of batter into the pan for each crepe. Immediately tilt and swirl the pan in a circular motion to spread the batter evenly across the surface. The layer should be thin and even.
Cook for about 2 minutes, or until the bottom is lightly golden brown and the edges begin to lift from the pan. Gently loosen the crepe with a spatula and flip it over. Cook for another 30–60 seconds until the second side is lightly browned.
Transfer cooked crepes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, re-greasing the pan lightly as needed.
