In a large bowl, mix eggs, water, crème fraiche, and butter using a handheld mixer. Add flour and salt and mix until fully incorporated and smooth.

Refrigerate the crepe batter for 1 hour to allow the bubbles to subside so the crepes will be less likely to tear during cooking.

In a non-stick crepe pan over medium-high heat, pour just enough batter to barely coat the bottom of pan (tilt it to swirl the batter around). Cook briefly, until bottom of crepe is lightly browned with golden brown spots; flip crepe and finish cooking. Place crepe on a dinner plate and repeat process until all the batter is cooked.