Place an 8-inch skillet over medium heat. Meanwhile, whisk together the eggs, milk, and butter. Gradually add the flour, whisking vigorously until it is smooth and free of lumps. Add the water and whisk to incorporate it evenly into the batter. (The batter may need the addition of a bit more water if it proves to be too thick once you start cooking the clătite.)

Brush the pan with melted butter and immediately pour enough batter into the pan to very thinly coat the bottom and reach the sides. You may need to swirl the pan a bit to move the batter around, but it should spread easily. (Add water to the batter if it does not spread easily.) Cook the clătita until the edges begin to crisp and curl and the bottom is golden, 1-2 minutes. Using a spatula, flip the clătita over and cook the other side until just golden, another 1-2 minutes. (Don’t be worried if the first one browns quickly – the first one is never perfect.)

Continue cooking the remaining batter in this way, brushing the pan lightly with butter before each, and stacking the clătite on a plate when finished. (After these start cooking, you may need to turn the heat up to medium-high to keep the pan hot.)

Spread the clătite with your topping of choice, roll, and serve immediately.