2 eggs
1 cup flour
1/2 cup milk
1/2 cup water
2 tablespoons melted butter
pinch of salt
1 teaspoon vanilla extract

Blend all ingredients together and let sit for 30 minutes to an hour so that flour can absorb all the moisture. Add in a bit of water if batter thickens too much. Brush or spoon a little butter or oil into skillet and swirl to coat. Heat oil but not to smoking point. If using nonstick skillet, you may be able to skip the oil. Pour batter in 1/4 cup increments into hot skillet. Cook on one side, flip and cook on the other till lightly browned. Place on platter, cover loosely with foil to keep it from drying out. Brush butter or oil in bottom of pan for every other crepe you cook. Continue cooking.
Nicole's Note
This seems a bit different than the recipe I learned to use. They do tend to stick together, from what I remember, so stacking them on a platter and covering is a bit tricky.