Put the flour, sugar and salt in a mixing bowl and give them a quick stir using a whisk to combine the ingredients and aerate the flour. These will be your dry ingredients.
In a small jug, pour the milk, water, vanilla and eggs. Whisk them together just to combine. These are the wet ingredients.
Make a well in your dry ingredients and gradually pour the wet ingredients whilst whisking until you have a thin batter. Lastly, add the melted butter and whisk until it has incorporated.
You can now use the batter right away or cover and rest it for 30 minutes in the refrigerator. This batter can keep perfectly for up to 2 days if refrigerated. The perfect pancake batter that can be prepared the night before, making it easy to just cook the crêpes in the morning in time for breakfast. Remember to give the batter a quick stir before using.
To cook the crêpes, heat your frying pan on medium heat until very hot. Put a few drops of oil or butter and swirl it around or wipe it with a kitchen towel to have a thin coating of oil on the pan.
Scoop about a 1/4 cup (use a measuring cup if you have one) of batter and pour it on the hot pan. Grab the handle and swirl the pan around to distribute the batter evenly and as thinly as possible. Set the pan back on the heat and cook for about a minute or less. Once the bottom of the crêpe is nicely browned and cooked, flip it over and cook the other side.
Remove the ready crêpe on a plate and wipe the pan with a drop of oil in preparation for the next one. Repeat the procedure until all the crêpes are done and ready.
These yummy light pancakes can be served as is, or with a filling of your choice. I have used fresh cream and sliced bananas as the filling, and drizzled some chocolate syrup on top. You can use strawberries, blueberries, sliced apples, or any fruit that you like. Dust them with icing sugar if you prefer. Also, in place of fresh cream you can use nutella or cream cheese or even peanut butter as part of the filling!