French Crêpes

Method

1. 01

   Start with a smooth paste

   Whisk flour, sugar and salt in a bowl. Add eggs and 150 ml milk, then whisk from the centre outward until smooth. Scrape the sides so no pockets of dry flour remain.

   

2. 02

   Thin the batter and rest

   Melt 20 g butter over low heat and cool 5 minutes. Whisk it into the batter with the remaining 200 ml milk and vanilla. Cover and refrigerate 30 minutes, then whisk again.

   

3. 03

   Heat and lightly butter the pan

   Heat a 24–25 cm nonstick pan over medium heat for 2 minutes. Brush with a little of the reserved 10 g butter; leave a thin sheen without puddles. Keep the remaining butter for later batches.

   

4. 04

   Spread a thin first side

   Lift the pan briefly from the heat, add about 50 ml batter and tilt quickly into a thin round. Return to medium heat for 60–90 seconds until the surface loses its wet shine and the edge releases.

   

5. 05

   Turn and finish cooking

   Slide a broad thin spatula underneath and turn. Cook the second side 20–30 seconds until lightly golden with no wet batter. Slide onto a plate; adjust heat if the surface browns before it sets.

   

6. 06

   Repeat and keep the stack soft

   Repeat to make about 12 crêpes, stirring the batter and lightly buttering between batches. Stack on a warm plate and cover loosely with a clean cloth. Serve plain, folded or with a chosen topping.