Crêpes dentelles

• 60 g/2½ oz plain flour
• 2 small eggs
• 225

In a mixing bowl, beat the flour and eggs together until well blended. In another bowl combine the milk and vanilla essence.

In a small frying pan, heat 2 tablespoons of butter until it begins to change colour (beurre noisette). Add to the milk; then stir in the crème pâtissière and fold into the flour and egg mixture.