Method:

Mix milk and water, stir in flour and work into a smooth batter. Beat eggs, add to the batter along with the Gruyère and mix thoroughly, season with a little salt. Allow to rest for 30 minutes.

Cut spring onions in thin rings; leave greenery to one side. Slice mushrooms in slices. Divide chilli pepper lengthwise, core and cut into fine strips. Cut cherry tomatoes in half.

Fry spring onions, mushrooms and chilli pepper in hot oil for 5 minutes, stirring frequently. Add cherry tomatoes, fry briefly, season and keep warm. Before filling the crepes, stir in the green spring onion rings.

Heat oil in a non-stick pan and make four crêpes one after the other over a medium heat. Spread the crêpes with the filling, fold or roll.