The Best Crêpes

INGREDIENTS:

4 large eggs
1 cup milk , (whole milk is best)
1 cup water
1 ¼ cups sifted all-purpose flour
3 tablespoons butter, plus more for cooking , melted
½ teaspoon kosher salt

Stuff crepes with:
fresh berries or sliced fruit
assortment of jams or preserves
savory or sweet spreads
soft cheeses
sautéed vegetables , like spinach, onions, or mushrooms
whipped cream
nuts, , chocolate, coconut, fresh herbs

DIRECTIONS:

Mix all ingredients in a blender on high speed for about a minute. Let sit at room temperature for about an hour. (Alternatively, you can let the crêpe batter refrigerate overnight, just be sure to leave it on the counter an hour or so before using so it can come to room temperature).
Preheat a 6 or 7-inch nonstick skillet over medium heat. Once it’s nice and hot, melt about a teaspoon or so of butter in the skillet (alternatively you could brush the skillet with melted butter), and use a ¼ cup measuring cup to pour the batter into the center of the skillet, moving it around so the batter spreads to the edges. Cook until the surface is bubbly then carefully flip the crêpe (with your fingers or a spatula) the crêpe and cook on the other side. Remove from the heat, place on a plate, and cover with another plate until ready to use. Be sure to butter the skillet in between making your crêpes.
To layer with spreads and other toppings, spread ¼ of the crêpe with filling, fold in half and then fold over again. Top with more spreads, toppings, or powdered sugar.
Crêpes can be made several hours before serving and kept at room temperature.