French Crêpes

Blend all purpose flour, eggs, milk, butter, sugar and salt until smooth. Rest the batter for 20 minutes (or overnight in the fridge); it should be as thin as cream.

Heat a 20 cm nonstick skillet over medium heat and wipe with a little butter. Pour in 3 tablespoons of crêpe batter, swirl to coat the base thinly and cook about 1 minute until the edges lift and the underside is golden. Flip and cook 30 seconds more. Repeat, stacking the crêpes.

Serve crêpes warm: squeeze over lemon, sprinkle with sugar and fold into quarters.