In a small bowl or 4 Cup Pyrex measuring cup, beat eggs and stir in milk and water.
Add dry ingredients of flour, salt and sugar and blend with an electric whisk or mixer
Add melted butter and mix thoroughly. The batter should have a very liquid consistency. Make sure there are no lumps.
Lightly spray a non-stick crepe pan with cooking spray and allow to heat up over medium. Holding the crepe pan in one hand, use a ¼ cup measuring cup to ladle ¼ cup of batter onto the crepe pan. Turn the crepe pan at an angle in all directions so the batter coats the entire bottom of the pan evenly. Cook the crepe for 2 minutes. The edges will become dry and start to curl.
Flip the crepe over and cook for another 1 minute. Remove to a plate.
