In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.

In a separate medium bowl, lightly beat the eggs. Add the milk, water, and 2 tablespoons of melted unsalted butter to the beaten eggs and whisk until thoroughly combined.

Gradually pour the wet ingredients into the dry ingredients, whisking constantly to ensure the batter is smooth and free of lumps. If any stubborn lumps remain, you can strain the batter through a fine-mesh sieve.

Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This resting period is crucial as it allows the flour to fully hydrate and the gluten to relax, resulting in crepes that are more tender and less prone to tearing.

Heat an 8-10 inch non-stick pan or crepe maker over medium heat. Lightly brush the pan with a small amount of extra melted butter before cooking the first crepe.

Pour approximately 1/4 cup of batter into the center of the hot pan. Immediately tilt and rotate the pan in a circular motion to evenly spread the batter into a thin, uniform layer across the entire bottom surface of the pan.

Cook for about 1-2 minutes, or until the edges of the crepe begin to crisp and turn a light golden brown, and the bottom is lightly golden. You should see small bubbles forming on the surface.

Gently loosen the edges of the crepe with a spatula, then carefully slide the spatula underneath and flip the crepe. Cook for an additional 30-60 seconds on the second side, just until it is lightly browned.

Transfer the cooked crepe to a plate. Repeat this process with the remaining batter, lightly greasing the pan with butter between each crepe if necessary to prevent sticking. Stack the finished crepes on top of each other; their residual heat will help keep them warm and pliable until serving.