To make the batter, sift the flour with a flour sifter in a large mixing bowl. Add a pinch of salt and vanilla sugar (optional) and mix with a hand whisk. Place eggs in the center of the dry ingredients and whisk until combined. Gradually add milk and water and stir well. The pancake mixture will be thin enough to resemble the consistency of heavy cream. Check the batter's consistency by lifting a spoonful and letting it run off. It should smoothly cover the surface of the spoon.

Pass the batter through a fine-mesh sieve, cover the bowl with plastic wrap, and let it rest for 30 minutes. If you are short on time, cook pancakes immediately after mixing the ingredients.

Heat a crepe pan well: set it over medium to high for the even distribution of the heat. Stir the batter. Lift the pan over the burner, and with a ladle in another hand, pour the batter into the center of the hot skillet.

Immediately move the pan to allow the dough to spread over the entire surface of the pan. Next, bring the pan over the heat and cook the pancake for about 40-50 seconds. Once the pancake edges become brown, use a flexible turner to flip it.

Cook another side of the pancake for a few seconds. Pro tip: The first crepe or pancake is often unsuccessful due to poor heat spread over the pan. Don't worry: the next pancakes will get the desired texture, color, and taste.

Proceed with the remaining batter in the same way until it is used up. Place the cooked pancakes on top of the other on a serving plate. Cover the crepes with another plate, a lid, or foil to prevent them from drying out and keep them warm.