French Crêpes

Method

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1. 1Put the flour, salt and sugar in a large bowl and make a well in the centre. Crack in the eggs, add half the milk and whisk from the middle outwards to get a thick, smooth, lump-free batter.
2. 2Gradually whisk in the rest of the milk, then the melted butter. The batter should be like pouring cream, thin enough to just coat the back of a spoon.
3. 3Cover and rest the batter for at least 30 minutes. This lets the flour absorb the liquid and makes the crêpes more pliable.
4. 4Heat a non-stick or well-seasoned pan over medium-high heat and wipe it with a little butter on kitchen paper. Pour in a small ladle (about 60 ml) of batter and immediately swirl the pan to coat the base thinly.
5. 5After about 1 minute, when the edges are browned and lifting, flip with a spatula and cook the other side for 30-40 seconds. The first crêpe is often a dud, so use it to adjust the heat.
6. 6Stack the cooked crêpes on a plate and cover with a clean tea towel to keep them warm and soft.
7. 7For sweet crêpes, fill with sugar and lemon, chocolate spread or jam and fold into quarters. For savoury, top a crêpe in the pan with cheese and smoked turkey, crack an egg in the middle if you like, fold in the edges and cook 2-3 minutes until the white is set.