An easy crepe recipe combines 1 cup flour, 2 eggs, 1/2 cup milk, 1/2 cup water, 1/4 teaspoon salt and 2 tablespoons melted butter. Whisk the eggs and flour in a large bowl, and stir in the milk and water gradually. Add butter and salt, beating the mixture until smooth.
Spray a light coating of oil onto a griddle or frying pan, and turn the heat to medium-high. Scoop the batter into the pan, with about 1/4 cup for every crepe. Tilting the pan and moving the wrist in a circle gives the pan an even coating of batter. Cook for about two minutes, finishing when the bottom has a light brown color. Slide a spatula gently under the crepe, and turn it to cook the other side.
Some alternate methods to this recipe include using a blender to combine all of the ingredients instead of mixing them in a bowl. Chilling the crepe batter for an hour before use stops the bubbles from forming. Bubbles make it easier for the crepes to tear while they are cooking. Crepe batter doesn't spoil for up to two days. Adding sugar, vanilla extract and liqueur to the egg mixture provides some sweetness, while salt and spinach or sun-dried tomatoes make a savory crepe.