Step 1: In a blender, combine the eggs, milk, water, melted butter, sugar, vanilla, salt, and flour in that order.
Step 2: Pulse or blend on high for 20-30 seconds until the batter is completely smooth and no lumps remain.
Step 3: Transfer the batter to a bowl and let it rest at room temperature for at least 20 minutes (or refrigerate for up to 24 hours).
Step 4: Heat a non-stick 8-inch skillet over medium heat and lightly coat with a small amount of butter or cooking spray.
Step 5: Pour 1/4 cup of the homemade crepes 2 batter into the center of the pan and immediately swirl to coat the bottom evenly.
Step 6: Cook for 1-2 minutes until the edges are golden brown and dry; flip the crepe using a spatula.
Step 7: Cook the second side for about 30-45 seconds until just set and lightly spotted.
Step 8: Slide the crepe onto a plate and repeat with the remaining batter, stacking them as you go.