Crêpes

Method

1. Put the batter butter in a small saucepan or heatproof bowl and melt it over low heat for 1 min. Set it aside to cool until just warm.

   Add in this stepButter, melted (for the batter) 20 g

   low heat

2. In a large bowl, mix the flour, sugar and salt, make a well in the center and crack in the eggs. Whisk from the center outward while pouring in only a third of the milk, a little at a time, to make a thick, smooth paste first (this is how you avoid lumps). Then whisk in the rest of the milk in a few additions and finally the melted butter. The batter should flow like single cream.

   Add in this stepAll-purpose flour 125 gSugar (for the batter) 1 tbspSalt 1 pinchEggs 2Milk 250 ml

3. Cover the bowl and leave the batter to rest at room temperature for 30 min. The flour absorbs the liquid, so the crêpes come out tender and tear less. If any lumps remain, pour it through a sieve.

4. Heat a 22–24 cm non-stick frying pan over medium-high heat for 2 min. Dab the greasing butter onto a folded paper towel, wipe a thin film over the pan, then turn the heat down to medium heat.

   Add in this stepButter (for greasing the pan) 8 g

   medium-high heat→medium heat

5. Stir the batter, then pour in about 55 ml (a small ladle two-thirds full) while tilting and rotating the pan with your other hand so it coats the base thinly. Cook for 1 min, until the edges look lacy and golden and lift away and no wet batter shows on top. Slide a spatula underneath, flip, and cook for 30 sec more. Repeat to make 8 crêpes in total, wiping the pan with butter again every 2–3 crêpes. Stack the finished crêpes on a plate under a clean tea towel to keep them soft.

6. Open a crêpe, spread it thinly with soft butter, sprinkle with sugar and add a few drops of lemon juice, or spread it with apricot jam instead. Fold it in half and in half again into a triangle and eat while warm.

   Add in this stepSoft butter (for spreading) 10 gSugar (for sprinkling) 2 tbspLemon ½Apricot jam (or your favourite jam) 3 tbsp