Crepes

Ingredients

• 5 1/4 ozall-purpose flour
• 3eggs
• 1 2/3 cupswhole milk
• 1 3/4 ozsalted butter, melted, plus a little for the pan
• 1 tbspsuperfine sugar
• 1/4 tspfine sea salt
• 1lemon, cut into wedges, to serve

Method

1. 1

   Put the flour, eggs, milk, melted butter, sugar and salt in a blender or a bowl and blitz or whisk until completely smooth. Cover and leave at room temperature for 30 minutes.

2. 2

   Heat a 20cm non-stick skillet over a medium-high heat and wipe it with a little butter on paper towels. It is ready when a drop of batter sets almost instantly.

3. 3

   Lift the pan off the heat, pour in a small ladleful of batter and immediately tilt and swirl so it runs to the edges in a thin, even layer, then set the pan back down. Cook for about a minute, until the edges lift and the underside is freckled brown.

4. 4

   Flip with a offset spatula or your fingers and give the second side 20 seconds, then slide it onto a plate. Carry on with the rest, stacking them as you go, and serve with sugar and a squeeze of lemon.