In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
Lightly oil pan before cooking each crepe.
