Crêpes

• 100 g flour
• 100 ml mineral water
• 50 g oil
• 25 g sugar
• 10 g salt

Mix the dry ingredients with wooden spoon adding a little liquid at a time, until all is used up. The mixture should resemble thin sour cream. You may add some flour or mineral water to adjust the consistency. Take a pancake pan and heat it. Grease it lightly with oil. Place one tablespoon of the pancake mixture in the hot pan, shaking the pan so that the bottom is covered in a thick layer. When it starts browning, turn onto the other side. Fill the crepes with preserves, marmalade, cheese or meat.