To achieve tender, lacy crêpes the batter must rest for at least 30 minutes, though one-two hours is even better. During standing time, starch grains burst thickening the batter, as well as giving the gluten time to rest thus ensuring tender crêpes. Do not beat the batter after standing and before cooking as the gluten, which is like elastic, will tighten again preventing the batter from being free flowing and thus cooking into tender golden crêpes.

Ingredients

• 1 cup flour, use standard flour
• 3 eggs, at room temperature
• ½ teaspoon salt
• 1¼ cups milk (or you can use ½ milk, ½ water)
• 25 grams butter, melted and cooked until golden brown

Method

1. Sift the flour into a bowl and make a well in the centre. Sifting is important to lighten the flour and ensure there are no lumps.
2. In a jug beat together the eggs and salt until well-blended. Beat in the milk.
3. Using a wooden spoon, slowly pour the milk mixture into the well, stirring gradually from the centre out to incorporate the two mixtures smoothly. Avoid adding the milk too fast as the flour will form into lumps. If this happens, you will need to get out the whisk and whisk the batter until smooth.
4. Strain the batter through a sieve into the jug or clean bowl. Cover the jug or bowl with plastic wrap and set aside for 1 hour. Stir in the cooled, browned butter.
5. Heat a 20cm non-stick frying pan until hot. Pour three to four tablespoons of mixture quickly into the centre of the pan, turning it quickly to evenly coat the base of the pan with the batter. Immediately the crêpe should begin the create steam bubble underneath and the edges begin to brown. Most of the cooking is done here on this first side. After 30 seconds to one minute, run a palette knife or heatproof spatula around the edge and flip the crêpe over. Cook a further 30 seconds. Transfer to a plate.
6. Continue in this manner until all the batter has been cooked. The pan must be hot so the crêpe can cook quickly (I prefer to use a ladle for pouring the batter into the pan).
7. Pile the crêpes on top of each other. They can be kept, under plastic wrap for 2-3 days at room temperature. To reheat, either microwave or place individual crêpes into a hot frying pan for a few seconds to warm through. Here lemon and sugar or Nutella are the usual accompaniments, but serve as you wish.

Cooks Tips

A non-stick frying pan is ideal for cooking crêpes, as no extra butter is required to grease the base of the pan between each crêpe. Traditionally a pressed steel crêpe pan is used, but this must be lightly greased with a minimum amount of butter between cooking each crêpe lest the crêpe burns and becomes greasy.

Any size pan can be used, though you will need to adjust the amount of batter required to coat the base of the pan evenly yet lightly.