Place eggs in a bowl and beat until the yolks and whites are well blended. Add the water, sugar, salt and 2 Tbsp. melted butter and whisk well to combine. Slowly whisk in the flour until a smooth, lump-free mixture forms. Now slowly whisk in the milk to create a very thin batter.
Cover and refrigerate the batter at least one hour. Batter can be made several hours before needed. When ready to make your crepes, give the batter a gentle whisk to ensure it’s the same thickness top to bottom.
Set a (8- or 9-inch) non-stick pan or well-seasoned crêpe pan over medium heat. Swirl and coat the pan with 1/2 tsp. of melted butter. (You should only have to add butter for the first crepe to ensure it does not stick. For subsequent crepes, the butter in the batter should ensure no sticking occurs.)
When hot, lift up the pan and use a small ladle to pour about 2 Tbsp. of crêpe batter into it. Tilt and swirl the batter in the pan until it evenly coats the bottom of it. Cook the crêpe until it is almost dry on the surface and light golden on the underside, about 40 to 50 seconds. Use a thin spatula to flip the crêpe over and cook about 20 seconds on the other side.
Invert the crêpe onto a wide plate. Cook the rest of the batter, stacking the hot crêpes on the plate as you go along.
If serving crêpes right away, heat the stack of crepes in the microwave a few seconds to ensure they are hot, and then divide among plates, folding them, if desired, in half or quarters, before topping as desired.
If using the crêpes in another preparation, once cooked and cooled to room temperature, wrap the stack of crêpes and refrigerate until needed. Crêpes can be made a day or two before needed.