In a large mixing bowl, whisk together the flour and salt.

In a separate bowl, beat the eggs. Then add the milk, water, and melted butter. Mix well.

Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Whisk until the batter is smooth and there are no lumps.

Let the batter rest for about 15-30 minutes. This allows the flour to fully hydrate and results in a smoother texture for the crepes.

Heat a non-stick skillet or crepe pan over medium heat. Grease the pan lightly with butter or oil.

Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter thinly and evenly.

Cook the crepe for about 1-2 minutes, or until the edges start to turn golden brown. Use a spatula to carefully flip the crepe and cook for an additional 1-2 minutes on the other side.

Remove the crepe from the pan and repeat the process with the remaining batter, greasing the pan as needed. Stir the batter well before pouring each crepe.