To prepare the crepes, whisk together the egg, yolk, water, milk, sugar, salt, and vanilla extract. Fold in the flour until smooth and whisk in the melted butter, Cover with plastic wrap and let it sit for 10-15 minutes.

Heat a small nonstick skillet over medium heat. Spray with oil and ladle in enough batter to cover the pan in a thin layer. Rotate the pan to allow the batter to spread out evenly.

Once the edges start to get crispy and lightly golden, carefully turn it over and cook for another 30 seconds. Set aside on a plate and repeat with the rest of the batter.

Once the crepes are done, mix together all the ingredients for the filling. It may seem bit thin but it's just thick enough to not leak when folded in the crepe.

To fill the crepe, scoop about two spoonfuls of the filling an inch from the edge of the crepe. Fold the sides in and roll it over to create the rectangular shape.

Heat the skillet on medium heat and add 1 tbsp of butter. Once melted, add the filled crepes and fry on both sides until golden brown. This will take about 5-8 minutes.

Serve warm with fresh fruit or jam.