> 70g plain flour > 100ml semi-skimmed milk > 50ml water > 1 large egg > Butter
Add the flour into a mixing bowl. Sifting the flour into the bowl will make it lighter and easier to mix.
Crack the egg into a hole made in the middle of the flour.
Slowly add 100ml of milk and 50ml of water into the bowl. Continue mixing as these are added.
Whisk the mixture until all the ingredients have combined and you are left with a smooth, runny batter.
Let the mixture rest for 15 minutes.
Heat a frying pan to a medium heat, add a light layer of butter or oil to the bottom of the pan which will make it easier to turn over. Using a paper towel will ensure there is only a light layer of butter / oil.
Be careful not to burn yourself on the pan.
Add around 125ml of batter to the pan and make sure there is an even coating.
After 1 minute, use a fish slice to flip the crêpe over. Cook the other side for 45 seconds.
Remove the crêpe from the pan and place on a paper towel to cool. Use paper towels to separate the crêpes if you are cooking many in one go.