In a blender, combine the flour, eggs, milk, 1/2 cup water, sugar, vanilla, salt, and butter and pulse to combine for about 1 minute.
Let the batter sit in the fridge to rest for at least 20 minutes or overnight.
Heat a dry nonstick medium skillet over medium heat for about 3 minutes.
Pour about 1/4 cup of the batter into the center of the pan and tilt in a circle to thin it out.
Cook for 20 to 30 seconds, carefully flip the crêpe using a spatula, and cook for another 10 seconds.
Remove the crêpe and lay it on a plate.
Repeat to make more crêpes, working quickly but gently to avoid tearing.
Stack the crêpes on the plate to keep them warm.
Fill the crêpes with your filling of choice and roll up carefully. Dust with powdered sugar and serve.