Crêpes

• 125 g flour
• 20 g sugar
• pinch salt

Ideally you need a crêpe pan to make this recipe – a flat steel pan of about 15cm diameter, with a tiny rim, to make one crêpe at a time. You can use a small, non-stick frying pan, as long as the cooking area is the right size.

To make the batter, combine all the ingredients in a liquidiser and work until smooth with no lumps. If mixing by hand, first combine the flour, salt and sugar.