Crêpes cherry jubilee

The trick to making good crêpes is to ensure that the consistency of the batter is quite thin so it really spreads around the frying pan or crêpe pan when you ladle it in. This recipe makes 3–4 medium crêpes, but you can easily double or triple it and make a large batch, freezing the extras by separating each cooked crêpe with a strip of baking parchment so you can remove them one at a time from the freezer when needs be. For a savoury crêpe, omit the sugar and vanilla extract.