In a large bowl beat the eggs, water, salt and butter till well combined.
Whisk the flour into the egg mixture until it is smooth with no clumps.
Add the milk into the mixture and whisk to mix well.
Alternatively, you can add all the ingredients into a food processor or blender and process the mix until smooth and mixed well.
Leave the batter for about 30 minutes to rest.
Heat a 9 inch flat pan (a crepe pan) over medium heat and lightly coat it with some oil. (I brushed the oil using a pastry brush).
When pan is heated, ladle just enough batter to thinly coat the bottom of the pan (about 1/4 a cup or less - depending on how thick the batter is).
Let the crepes cook for about 20 seconds (unlike regular crepes, you do not want these to colour), flip them and cook for another 10-20 seconds until crepes are cooked through, slightly crispy on the edges, but with little colour on them).
Transfer crepe onto a plate. You can easily pile the crepes on top of each other until the next step.
Recipe from The Flavor Bender by Dini Kodippili
Crepes for Fried Savoury Crepe Rolls https://www.theflavorbender.com/fried-savoury-crepe-rolls/