For dessert crepes: Add 1 teaspoon vanilla or other flavoring and 1/4 cup sugar. Melt butter. Mix flour and salt slowly into butter. Add eggs one at a time. Whisk milk into mixture, and then whisk the water into mixture. Whisk until most of the lumps are gone. Heat until hot into a lightly oiled, 6" to 8" sauté pan or crepe pan. Pour 1/4 cup batter into the hot pan and gently swirl batter in the pan until evenly distributed. Place pan back on stove and cook until sides begin to curl (about 2 to 3 minutes). Slide pan back and forth a few times to loosen crepe. Gently flip crepe over and cook for another 30 seconds. The top side of the crepe will have a lacy design on it and the bottom side will have brown spots on it.