In blender add liquid ingredients first. Then add dry ingredients. Blend on high for 30-60 seconds until smooth and fluffy.
If using a bowl 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.
On a non-stick or lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼-1/3 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.
Fill with your favorite foods!!
Tip #1. I love to use a good non-stick pan. This pan from Le Crueset is the perfect size and is a sturdy non-stick pan. It's about 10 inches. Tip #2: Your pan cannot be too hot. If it is too hot the crepe will not spread evenly and quickly over the surface of the pan to create the nice light thin fluffy crepe. Tip #3: Use about ¼- ⅓ cup of batter- too much will create a thick pancake, too little won't spread over the surface. Adjust the amount depending on the size of your pan. For my 10" pan I like ⅓ cup of batter. Tip #4: Keep the pan slowly moving in a circular motion until the batter has spread evenly. You will know the bottom side of the crepe is cooked when the bubbles have finished popping and the crepe turns from white to cream. Flip the Crepe and cook the opposite side.