In a bowl, mix the sifted flour with the eggs
Gradually add the vanilla, water and milk and whisk well until no lumps are visible
Pour in the melted butter and whisk
Add the lemon zest and pinch of salt and mix until combined
Heat a non stick 9 inch pan, brush with butter
Add 1/4 cup of the crepes batter and swirl the pan around until it’s evenly coated
Cook until the edges pull off the sides of the pan, flip and cook for another 2 min
Fill with whatever you like from sweet to savory. If you want to store them, cover them with a damp towel until they cool down and then transfer them to an airtight container