In a medium bowl, whisk together the flour, sugar, and salt.

In a separate bowl, whisk the eggs. Add the milk, ½ cup water, and vanilla extract, whisk to combine.

Microwave the butter in 30-second intervals until just melted, stirring to dissolve any pieces. Ensure it doesn't exceed 140ºF (60ºC).

Make a well in the flour mixture. Add melted butter and gradually add the liquid egg mixture while whisking until a smooth batter forms.

Strain the batter into a bowl to remove clumps. Cover and refrigerate for 1 hour.

Once chilled, whisk in about ¼ cup of water to thin the batter to a cream-like texture.

Heat a nonstick skillet over medium heat for 1 minute. Add ½ teaspoon of butter, swirling to coat.

Pour ¼ cup of the batter into the skillet, tilting to spread evenly and covering the bottom. Fill any holes as needed.

Cook until the edges pull away and are lightly browned, about 45 seconds to 1 minute. Flip and cook until set.

Transfer each cooked crepe to a plate, stacking them to keep warm and covering loosely with foil.

Remove stems and halve fresh strawberries. Place them, orange juice, and granulated sugar in a saucepan over medium heat.

When bubbling, reduce heat to medium-low and use a potato masher to break down the berries.

Continue to cook until slightly chunky, about 10 to 15 minutes. Adjust sweetness if needed.

Allow to cool before adding to crepes.

Refrigerate a metal bowl and whisk for 15 minutes before whipping for faster results.

Add heavy cream, powdered sugar, and vanilla to the bowl. Whisk until desired stiffness is reached.

Add dollops of whipped cream over half of the crepe. Spread ⅓ cup of strawberry sauce on top, fold, and dust with powdered sugar.