1 cup flour
3/4 cup milk
1/2 cup water
2 eggs
2 tablespoon oil
1 tsp sugar
A pinch of salt
Blitz in the blender and leave it for 30 min or even overnight for the gluten to work its magic. The crepes doesn't tear as easily when you rest the batter.
Heat a non stick pan (key word - non-stick). Grease the pan and pour about 1/3 cup of batter and swirl your pan around to make into a perfect circle. I use my 10 inch pan to make these.
Once the crepe is slightly crispy, add ham, grated cheese, chilli sauce, Mayo and shredded lettuce. Fold the crepe over the ingredients and fold in half again.
Serve the crepes hot.