In a large mixing bowl, sift together the flour, sugar and salt.

Make a well in the centre and crack in the eggs. Whisk gently, mixing only a little flour at first to make a thick paste.

Gradually pour in the milk while whisking continuously, then add water and oil. Mix until the batter is smooth and has the consistency of pouring cream.

Cover the bowl and let the batter rest at room temperature for 1 hour. This resting helps the batter relax and ensures tender, non-rubbery crêpes.

Heat a non-stick crêpe pan or skillet over medium-high heat (medium if stove runs hot). Add a small cube of butter and wipe the pan with a paper towel — you want only a thin film of butter, not pools.

Pour about ¼ cup (or enough to just coat the pan) of batter into the centre, tilt and swirl the pan quickly so the batter spreads thin and evenly.

Cook the crêpe until edges lift slightly and underside is lightly golden — about 1 minute. Flip and cook the other side for ~30 seconds. Transfer to a plate and repeat with remaining batter, buttering between crêpes as needed.

Stack prepared crêpes with a sheet of parchment or baking paper between each to prevent sticking.