Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.
Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
Serve warm with generous spoonfuls of conserve, caramel and compotes.
How do you make crêpes to rival those of any french fair or market? The answer is a strong frying pan and perfect batter. As with most traditional recipes, it varies from region to region. Plain flour is the most common but buckwheat flour is often used in Brittany.
A little alcohol can sometimes find its way into the batter - rum is used in some regions, armagnac or cognac in others.
Stir 25g toasted shredded or flaked almonds to the crepe batter for
extra flavour and crunch