Crêpes

Makes 16 -18

• 125g plain flour

• 15g caster sugar

• Pinch of salt

• 2 eggs

• 325ml milk

• 100ml double cream

• A few drops of vanilla extract, orange flower water, or a little grated lemon zest

• Clarified butter to cook

Put the flour, sugar and salt into a medium bowl, add the eggs, mix well with a whisk.

Gradually stir in 100ml milk to make a smooth batter, then add the rest of the milk, and the cream. Leave the batter to rest in a warm place for an hour before using.

When you are ready to cook the crêpes, give the batter a stir, and flavour if you want with the vanilla, etc.

Brush a 22cm crêpe pan with a little clarified butter and heat. Ladle in a little batter, and tilt to cover the base. Cook for about a minute, and as soon as little holes appear all over the surface, turn the crêpe over, and cook for 30 -40 seconds. Transfer to a plate, stacking the crêpes with greaseproof paper if not eating immediately.

Serve with lemons, sugar, and or golden raisins macerated in brandy.