Crack the eggs into the pan, add the water and whisk.
Stir in a little flour at a time.
Grate a little nutmeg in there if you want. I am sold on it, but I like FRESH grated nutmeg over the powdered.
The batter needs to be the right thickness. You can see that it doesn’t clump, but it doesn’t pour.
I beat this about 50 or 60 times to develop some elacticity (gluten).
Spread the dough very thin on a cutting board. I like one that has a handle. This will take a little
practice to find the right thickness and to get it right.
You can use a cutting board , or I have seen some people use a think metal pancake turner.
Put some dough on the back and Spread it out.