Melt the butter so that it has time to cool before you use it. I put mine in a little ice bath, but it’s not necessary.
Combine flour, sugar, and salt into a large bowl.
Place milk, butter, water, and eggs in another bowl and whisk it together well.
Pour dry ingredients SLOWLY into the wet ingredients, combining with a whisk. You want to combine them slowly to prevent lumps from forming. The batter should be almost liquid. Let it rest for at least an hour - overnight is best.
Heat a pan on medium heat with enough butter to cover the bottom of the pan. You will know your pan is hot enough when you can sprinkle a couple drops of water in the pan and it sizzles.
Take batter out of the fridge and whisk it to remove the liquid that has separated.
Pour a little less than (or a scant as the technical term goes) ¼ cup of batter into the pan. I pick up the pan and swirl the batter around to cover the bottom of the pan. If that seems a little daunting to you, you can use the back of a spoon to spread out the batter.
Cook until it’s golden brown on one side, then flip it over and cook for about 15 to 30 seconds or until that side is cooked.
Place the crêpe on a plate to cool off and repeat steps 7 and 8 until you run out of batter.