In a large bowl, whisk together flours and salt. Add egg, milk, and water and whisk until thoroughly combined. Add more milk to thin if needed to achieve a batter consistency that will spread easily in the pan.

In a nonstick skillet melt 1 teaspoon butter with 1 teaspoon oil. Once hot, add ⅓ cup batter to thinly coat the bottom of the pan, swirling to evenly cover.

Cook until bottom is golden brown, about 1 minute. Flip and cook another 30 seconds or longer if you like extra crisp crepes. Remove to a plate and repeat with remaining batter, adding butter and oil as needed.

Keep cooked crepes stacked and covered with a clean kitchen towel while preparing remaining crepes. Crepes can hold for about 1 hour at room temperature before using or 3 days in the fridge. Quickly rewarm in a skillet before serving, if desired.

Serve with strawberries and yogurt and if needed a tiny drizzle of honey or maple syrup.