Whisk egg with sugar until creamy.
Stir in vanilla essence.

Add milk and water and beat with an electric beater till frothy.
Add in the flour, baking powder, oil and salt and whisk until smooth. 

Heat and grease a non-stick pan, pour a ladleful of batter, swirl around the pan until coated evenly. Cook of medium heat until light bubbles appear.
Flip over and cook till lightly golden brown on both sides. Stack the crêpes on a plate.

Cover with a microwave cover until ready to use if you want the crêpes moist and super soft and limp. (Or leave them open if you prefer them more manageable and firmer)
Either way they're very soft inside.