If you are in need of a crêpe pan, you can get one on the cheap here. My favorite spatula is from Krampouz and will run you about $15, available here.
Place all the ingredients in a blender and blend until smooth. If you don’t have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.
Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan–swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate. Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray, cover with aluminum foil, and keep warm in a 225 degree F oven until ready to serve. (NOTE: They taste best right out of the pan, so don’t let them sit too long in the oven!)
To serve: Spread each crêpe with your desired topping: Nutella, warm chocolate sauce, jam, butter and sugar, lemon, etc. and then fold in half, then into fourths, like a napkin. Dust with powdered sugar and serve warm.