1 cup all-purpose flour
1/2 cup milk
1 cup water (I had to change the original recipe because my crepe batter was too thick. Add water until the batter has a thin, “crepe-like” consistency. )
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Pay attention to the consistency here. Too thick of a batter and your crepes won’t come out right. Use discretion with the water, adding more or less as needed.
Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve with your choice of sweet (fruits, whipped cream, syrups, powdered sugar) or savory (mushrooms, green onion, ham, cheese) toppings.