In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until well combined.

Gradually add the milk and water while whisking.

Add sunflower oil or melted butter, and mix until fully combined.

Gradually whisk in the flour until the batter is smooth. Make sure to whisk thoroughly to eliminate any lumps. The batter should be thin and pourable.

Let the batter sit for at least 30 minutes. This helps the flour fully hydrate and will make your crepes more tender. If you're in a rush, you can skip this step, but it’s best for texture.

Heat a non-stick skillet or crepe pan over medium-high heat and brush with a little melted butter.

Pour a small amount of batter into the pan (about ¼ cup). Tilt the pan in a circular motion to spread the batter into a thin, even layer.

Cook for about a minute until the edges start to lift up and the bottom is golden brown. Flip the crepe carefully using a spatula (or your hands if you're feeling confident!) and cook for another 30 seconds.

Remove the crepe and set it aside on a plate.

Fill with your favorite toppings, chocolate spread and banana slices, whipped cream, fresh berries, or simply dust with powdered sugar.