Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day.

Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. Once the skillet is hot, pour 3–4 Tablespoons of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. Cook for 1–2 minutes, then flip as soon as the bottom is set. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.

Fill the crepes with your desired filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes can be served warm or at room temperature.