Basic Crêpe Batter

In a bowl or blender, quickly mix together the eggs, milk, water, flour, butter and salt, until a smooth batter is formed. Let it rest for at least 30 minutes and then sieve.

Melt a little butter in a non-stick heavy based frying pan, and turn it to coat the bottom thoroughly. Get rid of the excess fat. Pour in a ladleful of batter and quickly turn the pan again to coat the bottom. You can add a bit more batter if you’ve got any holes in your crêpe. After about a minute, flip the crêpe to the other side and cook for a further 30 seconds. Transfer to a plate, covered with a kitchen towel. Repeat this over and over until the batter is finished. You can serve it with either savoury or sweet fillings.