Chocolate hazelnut spread, strawberries, jam, bananas, coconut, and/or whipped cream, for topping and filling
In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the milk, water, eggs, vanilla, and unsalted butter then add the wet mixture to the dry mixture and whisk well to combine.
Cover the crepe batter with plastic wrap and pop it in the fridge for an hour or up to overnight to allow the gluten to relax and the flour to hydrate.
When ready to cook the crepes, heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to one minute on the first side, carefully flip over the crepe, and cook for another 15 to 30 seconds or until done.
Keep cooking the crepes until all of the batter is used up. Fill and top to your heart’s content!