1. Sift the flour with the salt and make a well in the centre. Break in the eggs and mix in the flour with a wooden spoon. Gradually add the milk and water, stirring well so that it becomes completely smooth. Add the oil and leave to stand in a cool place for 3 hours. Alternative method: put all the ingredients in the liquidiser and blend for 1 minute. Leave to stand in a cool place for 3 hours.

Cooking pancakes is just a question of practice. You need a heavy-bottomed frying pan which is just lightly greased, and which must be heated through to exactly the right temperature, but not so hot that it smokes the fat or burns the pancakes. Cook 1 tablespoon of the mixture at a time, spreading it over the pan. You may need to loosen the edges of the pancakes from the pan before you toss them, and allow 1 minute on each side to cook them through.

thin, light pancakes which nevertheless are beautifully pliable to wrap around tasty stuffings.