Crêpes 

1 Sift the flour and salt into a deep bowl and make a well in the centre. Drop in the whole egg and extra egg yolk. Blend eggs using a wooden spoon, gradually drawing in flour as you go, then begin adding milk, keeping the mixture the consistency of thick cream. Continue stirring until all the flour is drawn in (you will have used about half the milk by this point). Beat well, then add melted butter and remaining milk.

2 Cover the batter and let it rest for 30 minutes. Before cooking the batter into crêpes, check the consistency; it should now resemble thin (pouring) cream. If necessary, thin it with more milk.

3 Heat a small, heavy crêpe pan or frying pan (skillet) over medium heat. Lightly coat the pan with a bit of butter if it tends to stick. Once the pan is hot, pour in a spoonful of batter. Quickly swirl it around to coat the entire base and pour any excess batter back into the bowl.

4 It should take about a minute to cook the first side. Loosen the crêpe with a palette knife, flip it, and cook the second side. The first crêpes will probably be duds, as it takes a wee bit to get the temperature right – and then you should be off and running. You probably won’t need to grease the pan once you get the heat right. Place the crêpes on a cooling rack as they are made.