• 2 large free-range eggs
• 200ml milk
• 110g plain flour
• 20g butter, melted, plus a little extra for frying the pancakes
• 1 tbsp vegetable oil

For the blackberry and apple filling

• 4 apples, peeled, cored and chopped
• 300g blackberries
• 2 tbsp caster sugar

1. In a small bowl, lightly beat the eggs with a fork. Mix the milk and 100ml water in a small jug. Sift the flour into a large bowl, make a well in the centre of the flour and pour in the eggs and 2 tbsp of the milk mixture.
2. Use a wooden spoon to stir the eggs and milk so you start to make a whirlpool in the middle of the bowl. When the liquid in the centre of the bowl is as thick as double cream, pour in a little more of the milk and water mixture and continue to mix, pulling in more flour. Keep doing this until all the milk is used up and you have a smooth batter. Whisk in the melted butter. Leave the batter to stand for 30 minutes, to allow the starch in the flour to swell, then stir again.
3. Meanwhile, make the filling. Put the apples, blackberries and sugar into a pan. Cook over a low heat until the sugar has dissolved, then turn up the heat and simmer for 10-15 minutes until the apple is tender. Leave to cool.
4. Pour a drop of the oil and a very small knob of butter into a 20cm frying pan and place over a high heat. When hot, use a ladle or large spoon to pour some of the batter into the frying pan. Quickly swirl the mixture around the pan to cover the base. Cook the pancake for a minute, then flip it over with a palette knife to lightly brown the other side for a minute or so, then tip it out onto a plate.
5. Keep making pancakes until you have used up all the batter. You may need to add a little more oil and butter to the pan after every 2-3 pancakes. Serve the crepes with the blackberry apple filling and whipped cream.