A light and thin French-style crepe perfect for sweet or savory fillings.

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In a mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine.
Add the salt and melted butter; beat until smooth.
Heat a lightly oiled frying pan over medium-high heat.
Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion to evenly coat the surface.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Repeat with remaining batter. Serve hot with desired fillings.