• In a large mixing bowl, whisk together the eggs, milk and water. Add the salt and butter and beat until smooth.
• Combine with the flour and mix until smooth. Set aside.

Prepare the fillings

• Meanwhile, hull and slice the strawberries and slice the bananas. Grate the cheese. Prepare any other fillings you may have.

Cook the crepes

• Heat a lightly oiled non-stick fry pan over medium-high heat. Scoop 1/3 to 1/2 cup of batter onto the griddle or fry pan. Tilt the pan and rotate in a circular motion so the batter coats the bottom of the pan evenly.
• Cook the crepe for about 2 minutes, until the bottom is a light golden grown. Loosen with a spatula, turn and cook the other side for 1 to 2 minutes.
• Cool on a cooling rack.
• Repeat for the remaining batter.

Filling sweet crepes

• Fill half of each crepe with fruit and fold in half. Then fold in half again so it's the shape of a triangle. Drizzle with maple syrup and dust with icing sugar.

Filling savoury crepes

• Sprinkle 2 to 3 tablespoons of shredded cheese on one half of the crepe. Top with 1 slice of ham and another 2 to 3 tablespoons of shredded cheese.
• Fold the crepe in half and then in half again for it's the shape of a triangle.
• Place on a baking sheet and bake at 350°F for 8 to 10 minutes or until the cheese has melted.

Making sunshine crepes

• Fry a sunny side up egg in a non-stick skillet.
• Sprinkle 2 to 3 tablespoons of shredded cheese in the middle of the crepe. Top with 1 slice of ham and another 2 to 3 tablespoons of shredded cheese.
• Place the fried egg on top and fold the sides of the crepe in so it forms a frame around the egg.
• Place on a baking sheet and bake at 350°F for 8 to 10 minutes or until the cheese has melted.