Basic or Plain Crepes

In a medium bowl; whisk together the eggs, milk and water; add the flour and salt and mix well. Whisk in the butter, stirring until batter is smooth.

Refrigerate batter at least an hour.

To bake crepes; on medium-high heat, heat buttered, 8 or 10-inch pan until just hot enough to sizzle a drop of water. For each crepe, pour scant 1/4 cup batter in pan, lift and tilt skillet to spread the batter. Cook until lightly browned on bottom; remove from pan, or, if desired, turn and brown other side.

Fill each crepe with desired filling. To store; you may stack your crepes between sheets of waxed paper until ready to use.