Firstly, begin by preparing the batter for the crepes. Take a large mixing bowl, and in this, combine the flour and eggs using your whisk. Stop when both ingredients are amalgamated and form a thick paste.
Next, incorporate the milk and water into the mixture gently, drizzling in small amounts, and stirring to combine before you add more. Once all the milk and water have been added to the mix, toss in the butter and salt, and beat them in until the paste becomes completely smooth.
Once your crepe batter is ready, set it aside, and start preparing the griddle/frying pan. Oil it very lightly – use a neutral, odourless, flavourless oil, and if you accidentally use too much oil, use a paper napkin to mop up the excess. The surface should be lightly greased, not dripping with oil.
Now, place the griddle/frying pan, on the stove over medium heat, and allow it to warm up a bit. When it does, pour some batter onto it. The quantity should be roughly 1/4 cup for each crepe, so either use a measuring cup to do the pouring, or use a ladle if you are confident in your instinctive measuring abilities.
Once you’ve poured in the batter, hold the pan by the handle, and turn it in a circular motion, so that the entire surface of the pan is coated evenly with the crepe batter. Then, put it back on the stove, and cook the crepe for 2 minutes. You will know it is ready to be flipped when the bottom becomes light brown – use a spatula to turn it over, and cook it from the other side until that too develops a golden brown colour. Slide it onto a plate, roll up the crepe with your preferred filling, and serve.