Leave for 1-2 minutes. As soon as the edges are golden and a bit crispy, flip the crepes over and cook for an additional minute. Repeat with the remaining batter.
Heat a pan or a skillet greasing it just slightly with the melted butter. Once the pan is well heated, pour in enough batter, approximately 3-4 tablespoons, depending on the size of your pan. Don't pour too much batter since we would love our crepes thin! Tip the pan from side to side to spread the batter evenly.
To make the crepes, in a bowl whisk together the flour, water, milk, eggs, salt, and sugar. Slightly beat until smooth and lovely - you should get the consistency of olive oil. If necessary, adjust the batter by adding some flour or water. Let it stand for at least 30 minutes.
To make the preserves, place all the ingredients, except the extract, in a small saucepan and bring water to a boil allowing the sugar to dissolve. Reduce heat and simmer, occasionally stirring, for about 7 minutes or until the liquid has mostly evaporated (some syrup is fine). Off heat. Stir in the vanilla extract.