Crêpes with lemon and sugar

Method

Whisk together flour and eggs in a large mixing bowl, then gradually add milk and water, stirring constantly to form a smooth batter. Add melted butter and a pinch of salt, then let the batter rest for 30 minutes at room temperature. Heat a lightly buttered non-stick frying pan over medium-high heat and pour in a small ladle of batter, tilting the pan to spread it thinly and evenly. Cook for about 1-2 minutes until the underside is light golden, then flip and cook the other side for another 30 seconds. Squeeze fresh lemon juice over each warm crêpe and sprinkle generously with caster sugar, then fold into quarters and serve immediately.