In a medium bowl, whisk together the eggs, flour, water, milk and salt. Heat a 7-inch nonstick crêpe pan or skillet over moderately high heat. Pour 2 tablespoons of the batter into the pan, tilting the pan quickly to coat the bottom evenly. Cook the crêpe until lightly browned on the bottom, about 45 seconds. Transfer to a plate and cover with a sheet of wax paper. continue with the remaining batter, layering the crêpes between sheets of wax paper.