Blend eggs, milk, water, melted butter, and salt on lowest speed in a blender just until smooth (5-10 seconds)

Add flour, (please see notes!) and sugar and blend on lowest speed until smooth, about 15 seconds. The batter should be fairlly thin and easily poured. Add a few tablespoons of milk if needed to achieve that consistency.

Heat a crepe pan or large non-stick skillet over medium heat.

When skillet is preheated pour just enough crepe batter to thinly coat the pan and gently swirl until the crepe is thin and covering bottom of the pan.

Cook until crepe is set. It is OK if the bottom begins to brown and the edges get a bit crispy, they will soften after you remove them from the heat. Flip and cook the other side. If the crepe tears as you are flipping it, it isn't ready to flip yet! Cook a bit longer and try again.

The second side will probably only need to cook 20-30 seconds since the crepe is mostly done when you flip it.

When done, remove the crepe to a serving plate and repeat this process with remaining batter. Put a piece of parchment or wax paper between the crepes as you remove them from the pan, so they won't stick together.

Serve with your favorite topping/filling: Nutella and sliced banana, butter and cinnamon sugar, cream cheese filling with fresh berries, a savory filling, or even just a sprinkling of powdered sugar.

CHEESECAKE FILLING: With a mixer on high speed, mix cream cheese with ¼-1/3 cup granulated sugar until creamy and smooth, 2-3 minutes. Mix in vanilla, lemon juice and sour cream. This filling is not very sweet because it's meant to be complimented with fresh berries. It tastes like a tart no-bake cheesecake filling.