Crepes, wonderful crepes

So here is a quick thing that just takes a little standing in the kitchen mostly, just while cooking the crepes in the pan.
What you need is:
1 Cup plain white flour
2 Eggs
½ Cup water
½ Cup milk
1/4 teaspoon salt
2 Tablespoons butter (melted)
a little oil for the pan

The first time I made this I had a little bit of an issue with lumps in the batter but I worked out that it was a problem that I didn't have enough moisture in the early stages of the mixing. This is the best method I have come up with for making great crepes:
* put the flour in the mixing bowl and make a little dip in the middle and crack both eggs into the bowl
*mix the milk and water together in a cup and then dribble just enough of the liquid into the bowl with the eggs and flour to start the mixing process
*Using a spoon or a silicon spatula start mixing the ingredients
*Continue adding the liquid to the batter until all of it is mixed in
*Using a whisk briskly stir the mixture until it is smooth
¤¤This is the point to add any spices or flavors to the batter if you want to try doing that, in the second picture of crepes that is what I did, I added chai flavors to the batter and it gave it a light flavor that harmonize with the filling I put in it. You don't have to, these crepes are great on their own, but its an option¤¤
*Once the batter is smooth, melt the butter and pour it into the batter along with the salt. Mix them together well.
*Turn on the stove to a medium heat and place the pan on to warm, using a paper towel, spread a really thin layer of oil on it. If you use a non-stick pan you don't absolutely do this but it might work better if you do, it will help brown the crepes. You know its oiled enough when you can see teeny tiny beads of oil on the non-stick pans or when there is an almost invisible layer of shine on a non-stick pan.
*Using a ladle or a cup measure, pour some of the batter into the center of the pan (about 1/3 of a cup is probably enough depending on the size you want, it should be enough to ooze out to a little more than the center half of the pan). Quickly lift the pan and tilt in a circular pattern so spread the liquid out across the pan more broadly.
¤¤IF YOUR CREPE SLIDES AROUND THE PAN SO YOU CAN'T DO THIS YOU USED TOO MUCH OIL, your crepes will be on the thick side and take longer to cook. This is easy to fix, use less oil for the next one!¤¤
*You can tell its about time to flip the crepe when the batter is no longer moist or shiney.
*Once the second side is cooked, you're done! Add toppings or stuffing and you can eat!