In a medium to large mixing bowl, combine the flour, sugar, salt, ⅓ c of the buttermilk, eggs, and vanilla extract. Whisk the ingredients until smooth (will be sticky and somewhat thick).
1 c all-purpose flour, ½ tsp salt, 1 Tbsp sugar, ⅔ c buttermilk, 2 eggs, 2 tsp vanilla extract
Add the remaining ⅓ c of buttermilk, water, and oil and whisk until combined. The batter should be smooth, silky, and fairly thin. Refrigerate for at least 30 minutes.
1 tsp vegetable oil, 1 c water
Heat an 8" non-stick skillet or crepe pan to medium and ladle out the crepes onto the skillet in ¼ c portions once heated fully. Roll the pan in a circular motion when pouring the crepe batter, so that the batter is dispersed quickly in a circular shape on the pan.
Allow the crepe to cook for about a minute on each side, use a rubber spatula to loosen the crepe edges to flip the crepe once the first side is done. Serve with sliced strawberries, whipped cream, powdered sugar, or syrup (if desired).