Dessert Crepes

Using a medium bowl, whisk the eggs, milk, water, and vanilla extract until blended.
Using large bowl, mix the flour and sugar together.
Whisk the liquid mixture into the flour mixture, then add the melted butter
Cover and refrigerate for a couple of hours (or overnight).

Remove the batter from your refrigerator and stir (it usually separates a little in the 'fridge).
Using a seasoned crepe pan, heat over medium to medium-high heat.
Melt a little butter in the pan and coat the pan with it.
Pour about 1/4 cup of the batter into the crepe pan (the actual amount depends on the size of the pan).
Quickly tilt and swirl or rotate the pan to coat the surface with the batter.
Heat for a minute or two, until it is lightly browned on the edges and starts to dry out in the middle.
Flip and cook for about 30 seconds, until it is lightly browned.
Turn the crepe out onto a plate or towel and repeat the process until all the batter is used. Coat the pan with additional butter as needed.
Serve.

These go well with sweet sauces or ice cream.

You can flavor the batter with a tablespoon of rum or liqueur (like brandy or amaretto). Add it to the batter when you add the vanilla extract.