In a mixing bowl, whisk together flour and salt.

In another bowl, beat eggs, then add milk, water, and melted butter. Mix well.

Gradually add the wet ingredients into the flour mixture, whisking until smooth. Let the batter rest for 10 minutes.

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small pat of butter or oil.

Pour about ¼ cup of the batter into the skillet, swirling to evenly coat the bottom.

Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat until all batter is used, stacking cooked crepes on a plate.

In a bow, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form using an electric mixer or whisk by hand.

Brew and prepare the coffee to your liking.

Lay out a crepe on a serving plate. Spread a generous amount of whipped cream on one half of the crepe.

Arrange sliced strawberries over the whipped cream.

Fold the crepe into quarters or roll up. Repeat with remaining crepes.

Dust with powdered sugar and top with additional sliced strawberries if desired.

Serve the crepes with coffee.