Crepes with fresh fruit, ice cream and maple syrup

To make the batter, whisk together the flour and eggs in a large mixing bowl. Gradually add the milk and water, stirring until smooth.

Add the salt and butter. Beat until smooth and leave to stand for 10 minutes.

Heat a lightly oiled frying pan over medium heat. Pour approximately 60ml (¼ cup) of batter per pancake into the pan. Immediately tilt the pan so that the batter swirls around and reaches the rim. Cook the crepe until the bottom is light brown, about 2 minutes. Flip and cook the other side. Remove from the pan and keep warm, and repeat for the rest of the crepes.

To serve, arrange the fruit next to 2 pancakes on each plate. Drizzle with maple syrup and serve with a scoop of ice cream.