Make the crepes: Place water, milk, agave, eggs, salt, and flour in a blender. Blend on high speed until batter is smooth. Refrigerate batter 30 minutes.
While batter chills, prepare the eggs: In a large bowl, whisk eggs, milk, and salt and pepper to taste. Heat oil in a nonstick medium skillet over medium heat. Pour eggs into skillet and gently fold eggs as they begin to set. Once eggs are cooked, remove from heat and keep warm.
Make the pico de gallo: In a medium bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate until ready to use.
Cook the crepes: Lightly grease a medium nonstick skillet, then heat over medium-high heat. Working in batches cook crepes by 1/4 cupfuls, flipping crepes once top appears dry, then an additional 1 minute on opposite side. Repeat with remaining batter.
Assemble the crepes: Fill crepes with warm scrambled eggs, and fold crepes into quarters. Serve crepes with pico de gallo on top. Enjoy!