Light, thin pancakes perfect for sweet or savory fillings, crepes are a versatile dish enjoyed for breakfast, brunch, or dessert.

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In a large mixing bowl, whisk together the flour and 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 about 1/4 cup of the batter into the pan, tilting the pan to spread the batter evenly.
Cook the crepe for about 1-2 minutes, until the bottom is light brown.
Loosen with a spatula, flip and cook the other side for another 1 minute.
Repeat with the remaining batter.

For sweet crepes, consider adding 1 tablespoon sugar and 1/2 teaspoon vanilla extract to the batter.
Crepes can be made ahead and stored in the fridge for up to 2 days or frozen for later use.
Fill with sweet options like Nutella, fruits, or whipped cream, or savory fillings like cheese, ham, or vegetables.