Start by gathering all your ingredients. In a mixing bowl, whisk together the eggs and sugar until the mixture is smooth. Add in the vanilla extract and the orange zest—this will give your crepes a delightful hint of sophistication.

In another bowl, sift the flour and cinnamon together. Gradually add the dry ingredients to the egg mixture. Combine as you go. This prevents lumps.

Once your batter is lump-free, pour in the milk and water. Mix gently until you achieve a silky consistency. Don’t rush this part; it’s key to the texture.

Cover the bowl with plastic wrap or a towel and let it rest for about 30 minutes. Relaxing allows the gluten in the flour to settle.

Put a non-stick skillet or crepe pan over medium heat. Add a small knob of butter, allowing it to melt and coat the pan.

Using a ladle, pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter evenly.

Cook the crepe for about 1-2 minutes until the edges lift and the bottom is golden brown. Flip and cook for another 1 minute. Repeat the process until all the batter is used, stacking the crepes on a plate.