Thin, golden homemade crêpes

Put the flour and salt in a bowl, make a well and whisk in the eggs while gradually drawing in the flour.

• Do not pull in all the flour at once.
• A thick mixture at this stage is normal.

Look for this: The thick centre is smooth with no pockets of dry flour.

Whisk in the milk in three or four additions, working from the centre outwards. Finish with the cooled melted butter.

• Strain the batter if a few lumps remain.

Look for this: The batter lightly coats a ladle and flows in a thin, unbroken ribbon.

Cover the bowl and rest the batter at room temperature. Stir it once more before cooking.

• Add one or two spoonfuls of milk if it thickens while resting.

Look for this: The batter is fluid and smooth with a few small bubbles on top.

Heat a lightly buttered frying pan. Add a small ladleful, tilt the pan immediately and flip once the first side is golden.

• Allow about 45 seconds on the first side.
• Stack the crêpes under a plate to keep them soft.

Look for this: The edges are golden, dry and lift without resistance.