In a mixing bowl, whisk together the flour and the eggs, and butter. While blending with a hand blender, gradually add in the milk, water, and vanilla extract.
Add the salt and butter; beat until smooth.
Heat a lightly oiled frying pan. Using a 1/4 measuring cup, pour the batter into the frying pan. Tilt the pan to allow the batter to coat the entire pan evenly. The batter should be very thin.
Allow 2-3 minutes on each side. The crepe is finished when shine is gone and edges curl. Let the frying pan cool down slightly before starting the next crepe.
Place the hummus, sliced strawberries, and pretzel pieces into the center of the crepe. Roll and top with chocolate syrup, honey, whipped cream and/or sprinkle with cinnamon and powdered sugar. Serve hot, cold or at room temperature.