In a large bowl, blend flour, eggs, milk, water, salt, and melted butter together using an electric mixer until smooth. (Alternatively, batter can be blended in a food processor, blender or stand mixer. You can even whisk the batter vigorously by hand, but you need to take great care to smooth out all the lumps.)

Heat a lightly oiled or buttered 9- or 10-inch pan over medium heat. (If using a good non-stick pan you can skip the oil/butter step.)

Using a ¼-cup scoop, ladle batter into the center of the hot pan while simultaneously tilting the pan in all directions, in a circular motion, so that the batter spreads out evenly over the bottom.

Cook until the top of the crepe loses its shine and the bottom is dry and very lightly browned, about 1 minute, then turn with a spatula and cook the other side the same way (but for a slightly shorter time).

Add more oil or butter and continue until all the batter has been used, stacking cooked crepes on a platter to await their filling. Stir up the batter occasionally during the crepe-making process to prevent it from settling unevenly.