French Crepes

Sift dry ingredients into a large mixing bowl. Make a well in the center and break eggs into the middle. With a whisk, stir whilst keeping to the center until all of the flour has gradually absorbed into the eggs. Slowly add approximately 2/3 of the milk whilst stirring constantly. Stir in the alcohol and melted butter. Then thin the batter with milk until it has a fresh cream texture.

Lightly butter a pan (it only needs to be buttered once) and heat it over medium-low heat until hot. With one hand, lift the pan from the flame and with the other hand, pour in a ladleful of batter. At the same time, give the pan a rolling motion, rapidly distributing the batter evenly across the pan. Return the pan to the heat and leave to cook for 30–45 seconds.

Delicately lift the edge of the crepe with a spatula to check (after a few times you will have a feel for it and everything will go automatically). Gently slide spatula underneath the crepe and flip. You can also toss it if you prefer (it’s fun but requires practice). Continue to cook for about 15 seconds then remove from the pan and repeat. With the ladle, give the batter a quick stir between each crepe.

The crepes can be served immediately with your choice of toppings.