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In a large mixing bowl, combine flour, granulated sugar, and salt. Gradually add the milk and sparkling water, whisking to combine into a smooth batter. Mix in the eggs until well incorporated. Let the batter rest for 15 minutes while preparing the filling. Just before cooking, stir in the oil or melted butter.
Heat a non-stick crepe pan or skillet over medium heat. Pour or scoop the batter onto the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe until the bottom is light brown, about 2 minutes, then flip and cook the other side. Repeat with the remaining batter.
In a bowl, mash the farmer’s cheese with powdered sugar and vanilla sugar until combined.
Spread each crepe with a layer of the cheese filling. Fold the crepes into triangles or roll them up. Optionally, briefly reheat the filled crepes in the pan to warm the filling.
Serve the crepes dusted with powdered sugar or drizzled with maple syrup and accompanied by seasonal fruits like strawberries, raspberries, or blueberries, and optionally, sweetened whipped cream.