Roll up the crêpes, or fold in half or into quarters and eat immediately, either just as they are, dusted with sugar, or filled.
125g (scant 1 cup) plain (all-purpose) flour
15g (1½ tbsp) caster (superfine) sugar
pinch of salt
2 eggs
325ml (1⅓ cups) milk
100ml (scant ½ cup) double (heavy) cream
few drops of vanilla extract or orange flower water, or a little grated lemon zest
20g (1½ tbsp) clarified butter (see Scrambled eggs ‘magda’ on fried bread), to cook
To make the batter, put the flour, sugar and salt in a bowl. Add the eggs, mix well with a whisk, then stir in 100 ml (scant ½ cup) milk to make a smooth batter. Gradually stir in the rest of the milk and the cream. Leave the batter to rest in a warm place for about an hour.
When you are ready to cook the crêpes, give the batter a stir and flavour with vanilla, orange flower water or lemon zest. Brush a 22 cm (9in) crêpe pan with a little clarified butter and heat. Ladle in a little batter and tilt the pan to cover the base thinly. Cook the crêpe for about 1 minute.
As soon as little holes appear all over the surface, turn the crêpe over and cook the other side for 30 – 40 seconds. Transfer to a plate and cook the rest of the batter, stacking the crêpes interleaved with greaseproof paper as they are cooked.
