Whisk the flour, granulated sugar, and fine salt together in a mixing bowl. In a separate bowl, whisk the eggs, milk, water, melted butter, and vanilla extract until blended.

Gradually whisk the wet mixture into the dry ingredients until the batter is mostly smooth. A few small lumps are acceptable; strain the batter if you want an especially smooth result.

Let the batter rest for 15–30 minutes. This gives the flour time to hydrate and helps the finished crepes have a softer, more tender texture.

Heat a lightly buttered nonstick skillet or crepe pan over medium heat. Mix the topping by combining the granulated sugar and ground cinnamon in a small bowl.

Pour approximately 1/4 cup of batter into the hot pan, immediately tilting and rotating the pan so the batter spreads into a thin, even layer. Cook for about 45–90 seconds, until the surface looks set and the edges begin to brown.

Flip the crepe carefully and cook the second side for approximately 20–30 seconds. Transfer it to a plate and repeat with the remaining batter, adding a small amount of butter to the pan as needed.

Brush each warm crepe with the topping butter, then sprinkle with cinnamon sugar. Fold each one into quarters or roll it before serving with optional powdered sugar, whipped cream, fruit, maple syrup, or honey.