1)Combine the flours and salt in a small bowl.
2)Whisk eggs, milk, water, and melted butter together in another bowl.
3)Add the flour/salt mixture slowly, whisking until smooth. Let mixture rest in the refrigerator for an hour, if possible.
*Note: We are unabashed fans of the old fashioned crepe pans. The Teflon-coated non-stick pans just don't do the job well.
Place a 6 or 7 inch crepe pan over medium high heat. The pan should be hot enough that a drop of water sputters on it. Using a ladle or measuring cup, hold the pan at an angle and spread the batter as you are pouring it in. (If the batter doesn't flow easily, add enough milk or water until it does. If the batter is too thin, the crepes will be too thin and crispy, so add a bit more flour.) When the batter covers the pan, put it back on the burner. Cook the first side, then flip it with an offset spatula and cook the other side for another 30 seconds or so. Flip onto a plate, and continue. Brush pan with butter each time.
You can keep the finished crepes warm by folding them in foil and keeping them warm in a very low oven. You can freeze them for several months by separating them with paper in a Ziplock bag. This recipe makes about 16-18 six-seven inch crepes, or 10-12 nine or ten inch crepes.