Crack the eggs into a mixing bowl, then add the milk, water and salt. Mix the ingredients with a balloon whisk until smooth.

Slowly add the flour and, while still whisking, combine into batter. At the end add 2 Tbsp of sunflower oil and mix with a spoon. Now your batter is ready.

Melt a drizzle of oil in a large non-stick frying pan on a medium heat, then tilt the pan so the oil coats the surface.

Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.

Once golden underneath, flip the crêpe over and cook for 1 further minute, or until cooked through.

Serve straightaway with your favourite topping or filling.