Yield: 8 crepes
- All-purpose flour: 1 Cups
- Eggs: 2 Each
- Milk: 1/2 Cups
- Water: 1/2 Cups
- Salt: 1/4 Teaspoons
- Butter, melted: 2 Tablespoons
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.