JB’s French Crêpes

Step 1: Sift the flour into a large mixing bowl. Add the sugar and salt, then whisk to combine.

Step 2: Make a well in the centre and add the eggs. Whisk gently, mixing in only enough flour to make a thick paste.

Step 3: Gradually add the milk, whisking between each addition to make a smooth batter without lumps.

Step 4: Whisk in the water and oil until the batter is glossy and pourable. It should lightly coat the back of a spoon—not be too thick or too runny.

Step 5: Cover and rest the batter for 1 hour at room temperature.

Step 6: Heat a 24 cm / 9.5-inch non-stick crêpe pan over medium-high heat, or over medium heat if your stove runs hot. If using another non-stick pan, adjust the amount of batter to its size so the crêpes spread neither too thick nor too thin.

Step 7: Melt about 1/2 tsp butter in the pan, then wipe it with a paper towel, leaving only a light film with no visible pools.

Step 8: Using a ladle, scoop up ¼ cup of batter. Lift the pan off the heat, pour most of the batter into the centre, and immediately swirl the pan so the batter covers it in a thin, even layer. While swirling, use the remaining batter to fill any empty spots before it sets.

Step 9: Cook for 45 seconds to 1 minute, until the underside is lightly golden. Flip with a long spatula and cook the other side for about 30 seconds.

Step 10: Slide the crêpe onto a plate and repeat, adding butter to the pan each time.

Step 11: Stack the crêpes as you go to keep them soft and flexible. Serve warm, rolled with the ends tucked in or folded into quarters, with your favourite topping.