Crêpes

Let’s make it.

1. Flour and salt. Tip the flour and salt into a large bowl and make a well in the middle.

   

2. Eggs in the well. Crack the eggs into the well and start mixing, drawing the flour in from the edges a little at a time.

   

3. Milk, slowly. Pour the milk in bit by bit, whisking gently and steadily rather than fast. Taking it slowly is what keeps the batter free of lumps. It should end up smooth and runny. Stir in the melted butter and the vanilla sugar.

   

4. Rest. Leave the batter at room temperature for at least an hour.
5. Cook. Heat a greased pan over medium-high heat for 2–3 minutes. The first crêpe is the test one and is rarely any good. Flip as soon as the edges lift, and cook the second side for half as long. Re-grease every 3 or 4 crêpes, and stack them on a plate under foil so the steam keeps them soft.