- 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
- 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.