In a large bowl, whisk together the flour and eggs until well combined.

Gradually pour in the milk and water, stirring continuously to create a smooth batter.

Add the melted butter, optional sugar, and a pinch of salt. Whisk until everything is nicely incorporated.

Lightly grease a non-stick pan with butter and heat it over medium-high heat until hot but not smoking.

For each crepe, pour about 1/4 cup of batter into the pan and immediately tilt and swirl the pan to spread the batter evenly.

Cook for about 1-2 minutes until the edges begin to lift and the underside is golden.

Using a spatula, carefully flip the crepe and cook for an additional 1 minute on the other side.

Transfer the cooked crepes to a plate and stack them. Fill with your desired toppings.