Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.
Heat a small skillet or crepe pan over medium heat until hot.
Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).
Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.
You can increase this recipe as much as you like. When making a lot of crepes regulate the heat. If it gets too hot the mixture will start to cook to fast and you could have holes in your crepes. Too low and they may become uneven in texture. Medium heat is best and I spray the pan with cooking spray each time I make a crepe.