Ingredients

• 110g/4oz plain flour
• pinch salt
• 2 free-range eggs
• beaten
• 200ml/7floz milk
• 75ml/3floz water
• 2 tbsp butter
• melted
• 1 tbsp vegetable oil
• for frying
• 1 tbsp strawberry jam
• 2 tbsp double cream
• whipped
• icing sugar
• for dusting

Directions

• Sift the flour and salt into a large bowl and make a well in the middle of the flour. Pour the eggs into the well and whisk gently.
• Gradually add the milk and water until you have a smooth batter.
• Stir in the melted butter and leave to rest for a few minutes
• or half an hour if time permits.
• Add the vegetable oil to a skillet or non-stick frying pan
• wipe out the excess with kitchen paper and add a ladle of batter to the pan.
• Swirl the batter around the pan until there is an even layer covering the base of the pan. Fry for two minutes
• turn over and fry for a further two minutes on the other side.
• Remove the crêpe from the pan and repeat with the rest of batter.
• Lay the crêpes on a plate
• spread with jam
• top with the whipped cream and fold into triangles.
• Serve immediately
• dusted with icing sugar.