1. Crêpes: Sift the flour and salt into a large bowl and make a well in the middle. In a separate bowl, beat the milk, vanilla essence, water, eggs and butter until combined. Pour the milk mixture into the dry ingredients and beat until well combined.
2. Set the batter aside for at least 30 minutes or chill overnight in the fridge.
3. Heat a little oil in a non-stick pan and pour some of the batter into the pan (the batter should be quite runny). Fry the pancakes until you’ve used all the batter.