In a medium bowl, combine flour, sugar and salt.
In a large bowl, whisk together milk, water and eggs. While continuing to whisk, gradually add the flour mixture to the milk mixture. When all the flour mixture is incorporated, continue whisking until you have a smooth batter with a consistency slightly thicker than heavy cream. Add the butter and stir the dough well.
Cover the bowl with cling film and let the dough rest at room temperature for at least 30 minutes or up to 2 hours before baking the pancakes.
While the dough is resting, prepare the filling. In medium bowl, using rubber spatula, mix cheese, raisins, sugar, vanilla and salt until well blended and smooth. Set aside or cover and refrigerate if pancakes don’t cook immediately.
Preheat a medium sized nonstick skillet over medium heat. Before frying the first pancake, lightly brush the hot pan with oil to make sure the pancake doesn’t stick. Stir the batter well with a whisk just before you start cooking.
Using a ladle, pour a small amount of batter (about ½ cup) into the hot pan and immediately swirl the pan to spread the batter as thinly as possible.
Cook the crepe over medium heat until lightly browned around the edges, about 1 minute. Loosen the edges of the pancake with a spatula, flip the pancake, and cook the other side until lightly browned, 20 to 30 seconds. Transfer the pancake to a warmed dish and repeat the same steps with the rest of the batter, stacking the pancakes as they come out of the pan and covering them with a kitchen towel to keep them warm. If your pancakes start to stick to the pan, brush the pan with a little more oil.
If you crave more richness, brush each crepe with a thin layer of melted butter while still warm. Then spread a thin layer of the filling on each pancake and roll it into a tight cylinder. Serve right away.
Note: Leftover filled pancakes can be stored in an airtight container in the refrigerator for up to four days. Microwave them on high power for 30 seconds to 1 minute before serving.
from BBC.com Table of the world “break the kitchen ceiling” by changing the way the world thinks about food, through the past, present and future.
Join over three million BBC Travel fans by liking us on Facebookor follow us on Twitter And instagram.
If you liked this story, sign up for the weekly bbc.com features newsletter called “The Essential List”. A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.