Step 1: In a large bowl, whisk together the flour, salt, and optional sugar until well combined.
Step 2: In a separate medium bowl, whisk the eggs, milk, and water until fully incorporated.
Step 3: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and lump-free. Stir in the melted butter.
Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably for 1-2 hours (or even overnight). This resting period is crucial for tender crepes.
Step 5: Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly grease the pan with a small amount of butter or cooking spray. The pan is ready when a drop of water sizzles instantly.
Step 6: Pour about ¼ cup of batter into the center of the hot pan. Immediately lift the pan and gently swirl it in a circular motion until the batter thinly and evenly coats the bottom of the pan.
Step 7: Cook for 1-2 minutes, or until the edges start to crisp and turn golden brown, and the surface appears set with small bubbles. Carefully loosen the edges with a thin spatula.
Step 8: Slide the spatula under the crepe and gently flip it over. Cook for another 30-60 seconds on the second side, just until lightly golden.
Step 9: Transfer the cooked crepe to a plate. Continue with the remaining batter, stacking the finished crepes on top of each other. Keep them covered with foil or a clean kitchen towel to keep them warm and pliable.
Step 10: Serve warm with your favorite sweet or savory fillings and enjoy your delicious crepe recipe!