1. Whisk together the eggs, milk, flour, salt, and caster sugar in a large mixing bowl. Add the water, oil, and melted butter, and continue to whisk until smooth.
2. Melt a small knob of butter in a non-stick frying or crêpe pan set over a medium heat until hot. Add a small ladle of the batter, tilting the pan to coat the surface evenly.
3. Cook for about 45-60 seconds until set and golden-brown spots form underneath the crepe. Flip and cook for a further 15-20 seconds before sliding out of the pan onto a plate. Cover loosely with aluminium foil to keep warm.
4. Repeat step 3 for the remaining crêpes, cooking at least 12 of them.
5. Halve and juice two of the lemons. Cut the third lemon into thin slices.
6. Pour a little lemon juice onto each crêpe and sprinkle with a little caster sugar. Fold in half and then in half again to create triangles.
7. Arrange the crêpes on plates and garnish with lemon slices and a dusting of icing sugar. Serve straight away.
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