Fluffy Eggless Crêpes

Combine water, milk, melted butter, and a hint of vanilla essence in a medium-sized bowl. Combine flour, sugar, and salt in a small bowl until they form a harmonious union. Gradually whisk the flour mixture into the milk mixture until it reaches a smooth consistency. Allow the batter to rest and chill in the refrigerator for 2 hours, allowing its flavors to mature.

Heat a medium-sized skillet over high heat, ensuring it reaches the optimal temperature. Anoint the pan with a generous amount of vegetable oil to prevent sticking, then carefully pour in approximately 2 tablespoons of the batter. Utilize a gentle swirling motion to distribute the batter evenly across the pan, creating a thin layer. Cook until the edges are crispy and golden brown, then flip to cook the other side until it reaches a light brown hue. Remove the cooked pancake to a plate and repeat the process with the remaining batter.