Crepes are thinner pancakes. You add water to the batter to thin it out and to give you a lacy effect. They can be filled with savoury ingredients or served with lemon and sugar. A great standby for breakfast when you have nothing in the house.

Directions

Making the batter
1. Put the flour in a bowl, make a well, add the eggs and salt, and mix, dragging the dry into the wet mixture.
2. Pour in a little of the milk and water, whisking, then adding more until you have a loose, runny batter and no lumps. (Remember that crepes are thinner than pancakes.)
3. Add half the melted butter, whisk and put it in the fridge to rest for at least 20 minutes, and up to 2 hours.

Cooking the crêpes
1. Take the batter out of the fridge and give it a good stir.
2. Heat a non-stick pan and add some of the remaining melted buter.
3. Cook your first crêpe – spreading the batter on the pan with a wooden spoon to the size you want.  Cook until the edges crimp up, then turn with a spatula. Cook on the other side for 30 seconds.
4. Remove and keep warm.
5. Add a little bit more butter – if you dip a paper towel in the butter and use it to wipe around the pan each time, it's easier.

Cook's note
– Sometimes the first one is not successful, throw that away and the next will be fine. It can take time for the pan to heat up sufficiently.
– You can get small cast-iron pans to cook small crêpes in, they are available at professional cookshops.