Crepes with Lemon and Sugar

Method:

Mix 1 packet of pikelet premix with 2 eggs and 600mls milk until smooth.  Add and mix an extra 400ml of milk and 200ml of water into a thin cream.  Pour a ladle of batter into a pre heated non-stick frying pan swirling the pan around as you pour.  Cook until edges are coloured and bubbles appear over crepe.  Carefully loosen crepe at the edges and turn.  Cook for a further 1 minute then turn onto cooling rack.

Serve sprinkled with caster sugar and a squeeze of lemon juice.