Batter: Mix the flour, salt in a medium size bowl. Make a well in the center and add the eggs and milk, stir vigorously with a whisk or electric mixer. Let the dough “rest” for about an hour.
Crepe preparation: Brush a pan with some vegetable oil and heat to medium high. Turn to medium low heat and pour in about 4 to 6 tbsp (depending on size) of batter into the pan. Immediately tilt the pan to distribute the batter evenly, or use a spatula to spread. Bake until golden yellow. Turn over the crepe and bake the second side until golden brown. Repeat and make more crepes from the batter the same way. Keep warm in the oven.
Make a well in the center and add the eggs and the 2 tbsp melted butter.
Slowly pour in the milk and water, stir as you pour.
To keep the batter smooth, stir vigorously or use a hand mixer.
Let the batter in bowl sit for at least one hour, or until the next day covered in the refrigerator.
Heat a pan and grease with 1 tbsp butter (or vegetable oil).
Considering the size of pan, pour in a 4 to 6 tbsp of batter.
Immediately tilt the pan in all directions to distribute the batter well, or spread out with spatula.
Heat until the surface is golden and cooked, then flip the crepes and cook the other surface for about a minute until the crepe becomes golden brown.
Proceed the same with the remaining batter.
Stack the crepes onto a plate, and serve with your favorite topping.
My favorite is the Mushrooms filling: When in season, Pfifferlinge (Chanterelle) mushrooms can be used used. But champignons will do. Saute Parsley, onions and mushrooms for 3 minutes, add 1 cup of vegetable or chicken broth. Add a 1/2 chicken cube. Mix 1 tbsp flour and 1 tbsp cornstarch with a little water and thicken the sauce. Let boil for 2 minutes. Add 1/2 cup of whole cream (or 1 tbsp. sour cream) and season with dash of salt, pepper and nutmeg. Remove from heating element and pour in in a spritz of wine and/or lemon juice to taste.