Les Crêpes au Roquefort

For the pancake batter

• 125 g (4 oz) flour
• 72 teaspoon salt

Sift the flour and salt into a basin. Put the egg in a well in the centre and start mixing in the milk and water a little at a time until half has been added. Beat the batter well at this stage until it is smooth and starts making bubbles – an electric whisk is a definite asset. Add the melted butter and whisk in the rest of the liquid. Leave the batter to stand for up to 2 hours at room temper