Place eggs, milk, water, butter, and vanilla in a large bowl and whisk until smooth.
Add the sugar, salt then slowly whisk the flour into the wet ingredients. Whisk well until the batter is smooth and contains no lumps.
Alternatively, place all ingredients in a blender and blend until smooth.
Place mixed batter in the refrigerator to rest for a minimum of 30 minutes or overnight.
When ready to cook, remove the batter from the fridge and give a gentle stir to reincorporate any ingredients that have separated.
Heat a 9-inch non-stick skillet or crepe pan over medium heat. When the pan is hot, lightly brush with butter.
Lift pan off the heat and add just under ¼ cup of batter to the middle of the pan. Quickly tilt the pan and swirl to coat the entire bottom of the pan with batter. Return to heat.
Cook for 45-60 seconds until edges look dry and there are large bubbles forming in the middle.
Carefully flip and cook an additional 15-20 seconds then remove from the pan and place on a plate. Cover with a clean tea towel.
Repeat process until you have used all the batter.
Serve with desired fillings.