French Crêpes with Berries and Crème Fraîche

In a large bowl, whisk together the flour, eggs, milk, water, salt, and sugar until smooth. Stir in the 2 tablespoons of melted butter.

Heat a 8-inch non-stick crêpe pan or skillet over medium heat. Lightly brush with melted butter.

Pour about 1/4 cup of batter into the hot pan, tilting and swirling the pan to evenly coat the bottom with a thin layer.

Cook for 1-2 minutes, or until the edges are lightly golden and the crêpe can be easily lifted. Flip the crêpe and cook for another 30-60 seconds, until lightly browned.

Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes as you go.

Serve the warm crêpes folded or rolled, topped with fresh mixed berries and a dollop of crème fraîche.