Crêpes with strawberries and cream
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 75ml/2½fl oz water until you have a smooth batter.
Stir in the melted butter and leave to rest for a few minutes, or 30 minutes if time permits.
Add some of the vegetable oil to a non-stick frying pan, wipe out the excess with kitchen paper and place over a medium–high heat. 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 2 minutes, turn over and fry for a further 2 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.
If you don't have any jam at home, then choose your own alternative toppings of chocolate sauce, chopped nuts or berries.