In the microwave, or on the stovetop, melt the butter. Set aside to cool.
Whisk eggs, milk, water and salt in a large mixing bowl. Add almond and all-purpose flour, then the butter. Ensure the butter has come to room temperature before adding it to the batter. Whisk until smooth.
The batter should be smooth and runny, not thick. Thinner than pancake batter. Add more water if needed.
Heat a 6" frying pan over medium high heat. Add a spot of butter to the pan if it is not nonstick.
Holding the pan at a slight angle, pour approximately ¼ cup of batter into the pan. Swirl immediately, coating the entire bottom of the pan. Use the bottom of a spoon to gently spread the crepe out if needed. Try to keep the crepe thin by spreading the batter out evenly. Let the crepe cook for about two minutes, until the bottom is a light, golden color. Using a flat spatula, flip the crepe over to cook the other side. Typically, the second side cooks in less time than the first side.
Stack crepes on a plate with a paper towel in between each.
Serve warm. To reheat the crepes, Microwave for 30 seconds or warm in a low-heat oven.