Can I subtitute water for milk in crêpes?
You can substitute but don't expect them to be exactly the same, of course.

The fat, protein, and sugar in milk all interfere with the flour and egg protein binding in the crepes. Milk will produce a more tender product.

Also expect the flavor to be a little less luxurious without the fat and sugar. You can use vanilla or replace some of the oil with butter (if your recipe doesn't already call for them).

Powdered milk or evaporated milk are good to have on hand for when you get in situations like this.