1.) Combine milk with flour and salt and set it aside for 30 minutes.

2.) Stir in one egg at the time; add the butter and finally the mineral water. The batter has the right consistency if it flows off a spoon like cream.

3.) Heat your pan and grease it with a brush. Using a small ladle, pour some batter into the pan, tilting the pan in all direction so that the batter distributes evenly. Turn after about 2 minutes and continue to brown at medium heat until finished. Make one Crêpe after the other, adding additional grease as necessary.

Variation: Crêpes can be filled with different meats or vegetable ragouts, or even with delicate fish mousse. The best-known version is the “Crêpe Suzette” made with a touch of orange liqueur. Even the simple version, coated with jam, has many fans all over the world.

Tip: Using mineral water or sparkling water instead of plain water or milk makes the batter much more airy. This makes it easier to bake a thinner Crêpe.