Gourmet french crepes with assorted toppings

• 240 ml all-purpose flour
• 2 large eggs
• 120 ml milk
• 120 ml water
• 1 ml salt
• 30 ml melted butter
• Toppings: Hazelnut chocolate spread, fresh raspberries, pistachio cream, or whipped cream.

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine.
3. Add the salt and melted butter; beat until smooth.
4. Heat a lightly oiled griddle or non-stick frying pan over medium-high heat.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
6. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
7. Fold the crepes into triangles and top with your choice of chocolate spread and raspberries, or pistachio cream.

Serve warm on a large plate. Garnish with fresh berries and a drizzle of extra chocolate sauce. Pairs perfectly with a glass of sparkling water or a fresh espresso.