1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbs butter, melted
2 tbs lemon curd
powdered sugar, for dusting (optional)
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove from pan and add a dollop of lemon curd. Fold in half lengthwise, then in half again width wise, to create a wedge shape. Dust with powdered sugar and serve warm.
Source: All Recipes