* 110g (4oz) Plain flour, sifted
* pinch of Salt
* 2 free range eggs
* 200ml (7fl oz) Milk mixed with 75ml (3fl oz) water
* 50g (2oz) Butter

===Method===
* Using a large mixing bowl, sift the Flour through a Sieve, holding it high above the bowl so it is properly aerated. Make a fist-sized 'hole' in the Flour and break the Eggs into it.
* Using an electric whisk on a slow speed at first to mix the Eggs well to combine the Flour.
* Mix the Milk and water together and add to the Flour in small amounts whilst whisking.
* Keep whisking until all the Flour and lumps are combined into the Batter.
* Melt all of the Butter into a crepe pan or Frying pan (about 18cm (7in)
* Take the pan off the heat.
* Remove 2 tablespoons of the Butter and add this to the Crepe Batter and whisk well until combined.
* Pour the remaining Oil into a small bowl to use for greasing the pan for further crepes. Only a very small amount of Butter is needed to lubricate the pan to prevent the crepes from sticking. They certainly should not be Fried in butter!
* Put the pan back on the heat and heat until almost Smoking.
* Add half a tablespoon of Batter to the hot pan, rotating it to spread the batter evenly around the base of the pan. The crepes should ideally be thinner than a Pancake.
* After 30 seconds, lift the edge of the Crepe to check that it's golden Brown in places. Use a pan slice to flip the crepe and cook for 10 seconds on this side.
* Remove the crepes and keep them warm, separated by Greaseproof paper if they are not to be immediately consumed.
* Dip a piece of kitchen paper in the Butter and carefully wipe it around the pan ready for the next Crepe.

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