Place flour and ½ tsp salt in a bowl and make a well in the centre. Pour in beaten eggs and milk, and whisk until smooth. Add 250ml water and whisk until smooth; the batter should be thin enough to just coat your finger; add more water if necessary. Cover with plastic wrap and stand for 30 minutes.
Heat a lightly greased heavy-based pan or crêpe pan over medium heat. Pour in 60ml batter, swirling pan to coat base. Crack an egg into the centre and cook for 3 minutes until egg is just set, or until cooked to your liking. Fold in sides of the crêpe so that the egg is partly exposed. Transfer to a plate and keep warm. Repeat with remaining batter and eggs. Serve with a green salad.
As seen in Feast magazine, Issue 10, pg131.
Photography by John Laurie.