Add the water and the milk a little at a time until you achieve a thick but runny consistency.
Heat a little oil in the frying pan then add just under a ladleful of batter and immediately start swirling it round the pan to get a nice even layer. Leave some space near the rim so it can come out easier.
Watch the holes as they appear and leave it on the heat until the top dries out.
Traditional beghrir is quite thick and you only cook one side. However I do like them a bit thinner. That also means you are able to turn them and lightly cook the other side. It should not take more than a minute.