Classic crepes

Sift the flour, sugar and a pinch of salt into a large bowl. Make a well in the centre and add the eggs, milk and 75ml cold water. Begin whisking, gradually incorporating the flour around the edges, then whisk in the butter to make a smooth batter.

Warm an 18-20cm nonstick frying pan or crepe pan over a high heat. When really hot, reduce the heat to medium. Put a little butter in the pan, then add just enough batter to coat the base, swirling it so that it is as thin as possible. Cook for about 1 minute on each side, until golden. Set aside and keep warm. Repeat with the remaining batter to make 8 crepes.