For the crêpes

1. Blend. In a blender, place the eggs, milk, water, flour, butter, sugar, and vanilla extract and blend until smooth. Rest the crêpe batter in the refrigerator, covered, for at least 1 hour and up to 1 day.
2. Prep pan. Over medium heat, melt 1 teaspoon butter in a 9-inch crêpe pan or non-stick fry pan. Use a pastry brush to coat the pan evenly.
3. Make crêpes. Fill a 1/3 measuring cup with batter to just below the lip. Pour the batter into pan then tilt and rotate the pan until the batter is spread evenly over the bottom of the pan. Do this quickly as the batter will start to cook as soon as it touches the hot pan. Cook until the edges just begin to curl up and start to brown and the batter looks set, 1 minute. Use a small thin spatula to lift the edge of the crêpe, then carefully grasp the edge with your fingertips and slide the spatula under the crepe. Then quickly flip the crêpe over in the pan. Cook until the second side is slightly browned and set, about 30 seconds more. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with remaining batter.
4. Serve. Spread Nutella over half the crêpe, then spread some sweetened whipped cream on top of the Nutella. Top 1/4 of the whipped cream with slice strawberries. Fold the crêpe into quarters and enjoy.