In a blender or large mixing bowl, combine the flour, eggs, milk, water, melted butter, sugar, and salt. Blend or whisk until completely smooth with no lumps remaining, about 30 seconds in a blender or 1-2 minutes by hand.

Cover the batter and refrigerate for at least 30 minutes or up to overnight. This resting period allows the flour to fully absorb the liquid and produces tender crepes.

Heat an 8-10 inch nonstick skillet over medium heat. Lightly brush the pan with butter using a pastry brush or paper towel.

Pour about 1/4 cup of batter into the center of the hot pan. Immediately lift the pan off the heat and tilt it in a circular motion to spread the batter into a thin, even layer covering the bottom.

Cook for 60-90 seconds until the edges begin to lift and the bottom is lightly golden. Use a thin spatula to gently lift one edge, then quickly flip the crepe with your fingers or the spatula.

Cook the second side for 30-45 seconds until light golden spots appear. The second side cooks faster than the first.

Slide the finished crepe onto a plate and repeat with the remaining batter, brushing the pan with butter every 2-3 crepes. Stack the crepes as you go — they won't stick together.

Serve immediately while warm, or let them cool completely before storing. Fill with your choice of sweet toppings like fresh fruit and whipped cream, or savory options like ham and cheese.