3 eggs
1/2 c. milk
1/2 c. water
3 tbsp. butter, melted
3/4 c. all-purpose flour
1/2 tsp. salt

Combine all the ingredients in a blender and blend until smooth. Or, beat the eggs, then beat in the milk, water and butter. Add the flour and salt and beat until smooth. Let the batter stand for 30 minutes or so, if you have time. If not, bake right away. NOTE: In general, if you have a 7 to 9 inch inside pan, start with 1/4 cup of batter per crepe and adjust as necessary. For 5 to 6 inch pans, start with 2 to 3 tablespoons and adjust as necessary.