Preheat a nonstick saute pan over medium-low heat.
Mix flour with salt.
Beat eggs well and add milk, water and butter.
Sift flour and salt into liquid.
Whisk just until blended.
Melt some butter in pan, just enough to coat bottom of pan when you swirl it.
Pour batter into pan starting in the center and spiraling out, covering about 2/3 of the pan. (About 2/3 cup for a 9 inch crepe)
Tilt pan to spread batter to fill bottom.
Cook for about 2 minutes.
Flip with a smooth motion. Or you can just fucking throw out the batter, turn off the stove and practice flipping with a piece of bread until you get it. Or you can just suck and use a spatula. (I plan on posting a video lesson on how to saute and flip stuff in a pan)
Cook for about a minute and a half on the second side.
The crepe will bubble slightly and brown a bit. This is what you want.
Place the crepes on a plate and cover with a clean cloth. Or put them in a oven on the lowest setting to keep while you cook the rest.
You will likely have to discard the first crepe. It happens. No biggie.
Fill crepes with stuff. I’ll post a nice recipe later.
Top the crepes with a lovely sauce. I’ll post something kickass later.
