Crepes

A standard batch uses four eggs and makes sixteen to eighteen crepes — which sounds like plenty until you see how fast they disappear.

Ingredients

• 4 eggs
• 2 cups whole milk (470ml)
• 1 cup all-purpose flour (125g)
• 2 tablespoons melted butter
• 1 tablespoon sugar, pinch of salt

Method

1. Blend all ingredients until completely smooth. Refrigerate the batter at least 30 minutes — this rest is what keeps them tender instead of rubbery.
2. Pour about 1/4 cup batter into a lightly buttered nonstick pan over medium heat, tilting to spread thin.
3. Cook about 90 seconds until the edges look dry, then flip and cook 30 seconds more.
4. Fill sweet with berries or lemon and sugar, or savory with ham and cheese.

Extras keep 3 days refrigerated or 2 months frozen with parchment between each one.