Combine flours, sugar and salt in large bowl. Make well in center.

Mix eggs in medium bowl until blended well. Pour in milk, water, and oil, and whisk until well combined.

Pour liquid mixture into well of dry ingredients in a stream, whisking to mix until smooth.

Let the batter rest at least one hour at room temperature. (The batter can be made 3 days ahead and refrigerated—covered. Bring to room temperature and thin if necessary with water before using.)

Heat an 8-inch nonstick crepe pan over medium high heat. Remove pan from heat. Whisk batter to mix and ladle about 2 tablespoons of batter into the middle of the pan, swirling and tilting so that the batter spreads evenly across the bottom.

Cook until the bottom of the crepe is lightly browned (about 1 minute for me), loosening edges with a spatula. Flip crepe (I used my fingers to lift and lay it back down). Cook until second side is speckled (this took about 45 seconds for my crepes).

Lift crepe out of pan (again, I used my fingers) and place on piece of wax paper on plate.

Continue with the rest of the batter, which you might stir from time to time to keep in mixed properly. Place wax paper between each crepe and the one above it.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the maple syrup to the butter, stirring to combine. Add the strawberries and orange zest and cook for 2-3 minutes, until the berries are just beginning to become soft. Remove skillet from heat and transfer berries to a separate bowl with a slotted spoon, leaving as much juice as possible behind in the skillet.

Using the skillet with the leftover sauce in it, add any juices that gathered in the bottom of the strawberry bowl. Heat over medium heat. Add butter and syrup and cook until thickened a bit.

Drizzle some sauce over each serving of warm crepes. Garnish with sliced berries and orange zest (and vanilla ice cream if you’re decadent like we are.) Pass remaining sauce separately.