From DeBayer Crepe Pan Box
Put the flour, pinch of salt, and sugar in a large mixing bowl, make a well in the center and add the eggs.
Start stirring with a whisk, then slowly whisk in the melted butter, milk, and water. Increase your whisking speed until you have a thin batter about the consistency of light cream.
Next, heat crepe pan over a medium heat, drizzle in a teaspoon of melted butter and with a paper towel, spread the butter over the bottom of the pan.
Drop a small ladleful of crêpes batter into the pan, swirling so it coats the base evenly in a thin layer.
Stack the crêpes between layers of baking parchments as you go, keeping them warm in a low oven.