Recipe: Almost crepes

I find crepes notoriously difficult to make, mainly because I don't have a crepe maker and have to use an ordinary frying pan. But once you have the recipe, you can make a great tasting near enough crepe whenever you like.

Ingredients - makes about 4 medium-sized crepes

1/2 cup of plain flour
1/2 cup of milk
A splash of water
A tablespoon of melted butter
A pinch of salt
A teaspoon of vanilla essence
1 egg
2 teaspoons of sugar

1. Mix all the ingredients in a large bowl until smooth. The batter should be thinner and runnier than pancake batter. If you've got time, put the batter in the fridge to cool for about an hour.
2. Once the batter has cooled, heat a large frying pan over a medium heat. Once the frying pan is hot, lift the fyring pan off the heat and ladle in a good amount of batter. As soon as the batter hits the frying pan, swirl the batter around the pan to spread as thinly as possible. The batter starts to cook quickly so you need to try and spread this as quickly as you can.

3. Cook on each side for about 1 minute, depending on the thickness of the crepe. Take the frying pan off the heat.
4. You can fill the crepe with whatever you like but one of the all-time best filling combinations is nutella and banana. Spread about a tablespoon of nutella onto half of the crepe while it's still warm in the frying pan. Make sure to spread quickly so the nutella doesn't burn and then put the thin banana slices on the nutella.

 5. Once you have a even spread, you can add more nutella to the top of the bananas if you wish or just fold the crepe.

6. Transfer onto a plate and eat!

More sweet filling/topping ideas:
Demerara sugar and freshly squeezed lemon juice
Maple syrup
Sliced strawberries with jam
Honey
The possibilities are endless...