Mix in eggs, milk, vanilla, sugar, salt, water, flour, and butter in a blender. If you don't have a blender, mix these ingredients by hand with a bowl and whisk.
Let the batter rest in the refrigerator for about an hour or more or overnight.
Heat a skillet over medium-high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
Pour in about a ⅓ cup of batter, depending on your frying pan's size. Tilt the pan so that the batter spreads across the bottom of the pan.
Cook the crepe for about 1½ minutes or until the bottom is light brown.
Lift with a spatula, turn and cook the other side.
Serve crepes warm with fresh fruit, whipped cream, and powdered sugar.