Basic Pancake Batter

170g (6oz) white flour, preferably unbleached

A good pinch of salt

2 large eggs and 1 or 2 egg yolks, preferably free-range

organic 450ml (scant ¾ pint) milk, or for very crisp, light delicate crêpes, milk and water mixed

1-2 tbsp melted butter

A heavy cast iron crêpe pan or a non-stick pan — 28cm (11 inch) pan

Sieve the flour and salt into a bowl, make a well in the centre and drop in the lightly beaten eggs. With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour. Add the liquid slowly and beat until the batter is covered with bubbles.

Let the batter stand in a cold place for an hour or so — longer will do no harm. Just before you cook the crêpes, stir in 3-4 dessertspoons of melted butter. This will make all the difference to the flavour and texture of the crêpes and will make it possible to cook them without greasing the pan each time.

To cook: Heat the pan to very hot. Pour in just enough batter to cover the base of the pan thinly. Loosen the crêpes around the edge, flip over with a spatula or thin egg slice, cook for a second or two on the other side, and slide off the pan onto a plate.

The crêpes may be stacked on top of each other and peeled apart later.

They will keep in the fridge for several days and also freeze perfectly. If they are to be frozen, it is probably a good idea to put a disc of silicone paper between each for extra safety.

Herb Crêpes

Add 2 tablespoons fresh chopped herbs — eg, parsley, thyme and chives — to the batter. Cook in the usual way.