Note: For a savory crepe, you can omit the vanilla extract and part or all of the sugar.

Place flour, sugar, and salt in a large bowl and mix to combine. In another medium bowl, place eggs and beat slightly. Add milk, water, vanilla extract, and melted butter (and liquor if using) to the eggs and whisk to combine. Make a well in the center of the flour mixture and pour in the egg mixture. Whisk until thoroughly combined and smooth. Alternatively, place all ingredients in a blender or food processor, pulsing or mixing on medium speed for about 20 seconds until creamy and smooth, then transfer batter to a bowl.

At this point, you can cover the bowl and place batter in the fridge for up to 2 days until ready to use.

Optional: Place crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside and will reduce the chance that the crepes will tear during cooking. I usually skip this step and my crepes never tear.

Heat a griddle, frying pan, or heavy skillet over medium heat. Coat with a little butter or oil. For each crepe, drop ¼ cup of batter onto pan. Swirl the pan in a circular motion to evenly spread batter. Cook for about 2 minutes, or until the bottom appears light brown. Flip carefully using a thin spatula and cook for another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with remaining batter, stacking finished crepes on the plate on top of one another. Make sure to coat pan with oil every 2 or 3 crepes to prevent sticking.

Crepes can be kept in the fridge, covered, for up to 3 days, or frozen for up to 1 month.