Basic Pancake/Crêpe recipe

Based on a Delia Smith recipe.

For 1- 2 people (ingredients easily doubled or tripled for more batter)
Reminds me of discovering the delicious-ness of savoury crêpe fillings, like ham and Emmental cheese, from a Crêperie window on Rue Mouffetard in Paris and of eating lemon and sugar pancakes on Shrove Tuesday growing up

Ingredients
1 egg
1/2 cup plain flour, sifted
1/4 cup milk
1/4 cup water
1 tablespoon melted butter
Slices of ham and Emmental cheese (or any sweet nutty cheese), salt and pepper.

Method
In a large mixing bowl break in the egg, lightly whisk and then gradually add the sifted flour a little at a time, whisking in between until smooth and there are no lumps.

Whisk in the milk and the water.

Melt the butter in the frying pan you'll use later to cook the crêpes in and then add that to the mixture. Allow pancake batter to sit for at least an hour, covered in the fridge.

In a non-stick fry pan heat a small amount of butter at medium heat. Transfer the batter into a pouring jug or have a ladle handy to add 2/3 full of a ladle to the centre of the pan, swirl the pan so the batter touches the sides.

Then wait for bubbles to form and burst. Run a spatula around the outside of the crêpe, lifting gently. Gradually move the spatula further and further under the crêpe and then flip over. Cook for a further few minutes on the other side. And during this time you may place slices of Emmental cheese and ham on one half, a sprinkle of salt and pepper, fold in half and cook until the cheese has melted.