In the jar of a blender, or bowl of stand mixer, combine the eggs, milk, water, butter, flour and salt.
Mix until well combined, scraping down the sides as needed. The batter should not be lumpy, but smooth.
Place an 8-10 inch skillet over medium low heat. Melt a little butter into the bottom of the pan, just enough to cover the bottom of the pan.
Hold the pan up tilted to one side, pour in about 1/4 cup of batter and roll the batter all around the bottom of the pan.
Cook the crepe for 1-2 minutes, until the edges are cooked and pull slightly away from the pan.
Slide a spatula under the crepe to the center and quickly flip the crepe over in the pan to cook the other side.
Cook for an additional 1-2 minutes, until fully cooked.
Continue cooking until all the batter has been used.
Fill with your desired fillings and roll up
Notes
Suggested fillings for crepes:
Fruits
berries
peaches
bananas
Whipped Cream
Cream Cheese
Greek Yogurt
To store crepes, stack and cover with plastic wrap, then place in a zip top bag in the refrigerator for up to 3 days. To freeze crepes, stack with waxed or parchment paper between crepes and place in a zip top bag and freeze for up to 3 months.