Crêpes

Ingredients

• 250 g flour
• 1 pinch salt (literally a pinch, don't go Gordon Ramsay)
• 2 tbsp sugar
• ½ liter milk
• 4 whole eggs
• 50 g butter (melted and cooled down, don't pour lava in your batter)

Method

1. 1

   Dump the flour in a bowl. Salt and sugar join the party.

2. 2

   Make a little crater in the middle (yes, like a volcano). Crack the eggs in there.

3. 3

   Start whisking slowly. When it turns into cement, add the milk little by little. Keep going until it's smooth (like my pickup lines).

4. 4

   Add the melted butter (cooled down, again). Stir like you mean it.

5. 5

   Heat a pan until it's hot (tiny oil if your pan isn't non-stick – we're not here for disasters).

6. 6

   Pour a ladle of batter, swirl the pan like you're auditioning for Cirque du Soleil, cover the surface.

7. 7

   Cook until the bottom is golden-ish, then flip with the confidence of someone who just had his first pair of birkenstock.

8. 8

   One more minute and boom – your crêpe is ready.

9. 9

   Put whatever you feel on it and fold like you just ironed a shirt.