Basic Crepes 4 ounces plain flour pinch of salt 1 egg 1 egg yolk 1/2 pint of milk 1 tablespoon melted butter or oil clarified butter or oil for frying Directions: Sift the flour and salt into a mixing bowl and make a well in the center. Crack the whole egg into the well, add the extra egg yolk and half the milk. Now, gradually start incorporating the flour from around the sides of the bowl. When all the flour has been mixed in, beat in the remaining milk and the butter or oil, until the batter is smooth. Leave to stand for 30 minutes, if possible. Alternatively, whizz all the ingredients in a blender or food processor until smooth. To cook the crepes: heat a 6 to 7 inch crepe or frying pan and grease lightly. Pour in a generous tablespoon of batter and tilt the pan to coat the bottom evenly. Cook until the underside is brown, then toss or turn over and cook the other side until equally browned. Repeat with the remaining batter, rubbing the pan with clarified butter or oil between making each crepe, if necessary. Stack them on a plate one on top of the other, as they are made, wrapping in a clean cloth or paper towel to keep them warm and moist. Note: Leaving the batter to stand for 30 minutes allows the grains of the starch in the flour to swell and lighten the mixture. Makes 12

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