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Combine the eggs, flour, milk, water, melted butter, vanilla extract, and salt in a large mixing bowl or blender. Whisk well, or blend for about 30 seconds, until the batter is smooth. Cover and chill the batter for at least 1 hour or up to 4 hours.
Heat an 8-inch nonstick skillet or crepe pan over medium. Brush the skillet lightly with butter.
Pour 3 tablespoons of the batter into the skillet and immediately rotate the pan to coat the bottom evenly. Cook the crepe until lightly browned on the bottom, 30 to 45 seconds.
Flip the crepe and cook until lightly browned on the second side, 10 to 15 seconds. Transfer the crepe to a large plate and cover it with a clean kitchen towel to keep warm.
Repeat the process with the remaining batter, greasing the skillet with butter between each crepe, as needed.
Serve the crepes warm with fresh fruit, Nutella, whipped cream, or powdered sugar.