Crepes (Classic Thin)

The secret of the perfect crêpe is a silky, lump-free batter and a properly heated pan.

1. Sift the flour into a bowl, mix in a pinch of salt and the sugar, then crack in the eggs and pour in part of the milk.

2. Whisk it smooth, then gradually add the rest of the milk, until you get a thin, pouring, cream-thick batter; if needed, pass it through a sieve to catch the lumps.

3. Rest the batter for 15-20 minutes so the flour soaks itself.

4. Grease a pan with a little oil and heat it well, then pour in a ladleful of batter and spread it in a thin layer by tilting the pan.

5. Cook it over a medium heat: when the edge lifts and the top has set, flip it and cook the other side to a light golden.

6. Fill and roll it up to taste.

Tip: The first crêpe rarely succeeds – use it to adjust the right heat and the batter's consistency.