In a large bowl, combine eggs, milk, water, flour, melted butter, sugar, and vanilla. Whisk vigorously until smooth.
Divide the crepe batter evenly into 3 bowls. One of the bowls will be vanilla crepes and won't need additional ingredients. Set it aside.
Add 1/3 c. pureed strawberries to one of the remaining bowls, and whisk til smooth.
Add 2 tbsp. cocoa powder to the last remaining bowl, and whisk til smooth.
You'll have a bowl for vanilla, strawberry, and chocolate crepes. Each will make about 4 crepes.
In a large saucepan over medium heat, pour about 1/3-1/2 c. batter, covering the entire bottom of the pan in a thin layer.
Cook for about 2 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
Remove crepe from pan, and continue making crepes with remaining batters.