French Crêpes

Put the flour125 g in a mixing bowl and make a hole in the middle. Add the eggs2, melted butter2 tbsp, salt1 pinch and a splash of the milk.

Mix with a whisk, slowly drawing in the flour, to get a thick, smooth paste.

Keep whisking while you slowly pour in the rest of the milk, so no lumps form.

Leave the batter to rest for at least 30 minutes (or up to a few hours in the fridge). This matters for the texture.

Heat a crêpe pan or non-stick frying pan over medium-high heat. A drop of water should dance on it, not sit or vanish at once.

Grease the pan lightly with butter and pour in about 60 ml of batter, tilting the pan to spread it as thin as possible. Cook for 30–60 seconds until the top looks dry and the edge lifts, flip and cook 30 seconds more. Repeat with the rest, stacking the crêpes on a plate (you'll get about 10).

Sprinkle each crêpe with sugar and a squeeze of lemon1, fold into quarters and serve warm.