If you haven’t got a food blender to blend the batter together, sift the flour in a mixing bowl and make a well. Add the salt and eggs.

Mix the water, milk and olive oil together and pour slowly into the flour and egg mixture until you have a smooth consistency. Add the chopped mint and leave to stand for half an hour in the fridge.

Heat a little oil (groundnut or sunflower or if you prefer butter) on a medium heat and add a small ladleful of batter. Swirl the batter in the pan when it’s set turn over and cook for another 30-50 seconds. These pancakes are not skinny crepes in style a little bit thicker, think Farmer’s pancakes so do require a few seconds more to cook.

Serve with pecorino and peperoncino oil.