French crepes

Ingredients

• 7 oz (200 g) plain flour
• 1 pinch salt
• 1 tbsp sugar
• 1 tsp vanilla sugar
• 1 finely grated lemon zest
• 3 free-range eggs
• 23 fl oz (660 ml) milk
• 3 tbsp butter
• Butter for cooking
• sugar and freshly grated zest of 1 orange, to serve

1. Mix the flour, salt, sugar, vanilla sugar and lemon zest in a mixing bowl.
2. Add the eggs and a little milk at a time, and whisk until the batter is smooth.
3. Melt the butter and add it to the batter.
4. Let the batter sit for 15–20 minutes.
5. Melt a knob of butter in a frying pan over medium heat, smooth out the batter with a spatula and make really thin crêpes.
6. Once done fold them into half-moons and then fold once more. Serve with sugar and grated orange peel.