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Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour.
Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds, remove once golden and stack as you go.
Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour.
Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.
Whisk in the water and oil until the batter is glossy and pourable.
Cover and rest for 1 hour at room temperature.
Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat.
Melt about ½ tsp butter, then wipe it off with a paper towel.
Pour the batter using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan.
Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds.
Slide onto a plate, then repeat, adding butter each time.
Stack your crêpes as you go, they’ll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping.