Original French Crepes (courtesy of Anthocean Manson)

Method

1. Shift flour into a medium bowl.
2. Crack eggs in the centre of the flour, add salt, melted butter and vanilla essence.
3. Whisk all together with the milk until smooth. If the mixture is too runny add a little flour, if the mixture is too thick add a little milk. Leave to rest.
4. Preheat a non-stick frying pan to medium heat. Add the oil and swirl around the pan then pour out excess oil into a small bowl. Gently add a folded paper towel to the oil and use this to dab the pan with oil before each crepe.
5. Pour about 1/3 cup of crepe mixture into the pan and again swirl the mixture around until a thin layer is covering the pan.
6. Fry for 1 to 2 minutes until the surface looks set and a little golden in colour. Gently flip over with a flat fish-slice spatula and cook the other side until light golden.
7. Transfer to a plate and keep warm and repeat with remaining crepes mixture, using the oily paper towel to grease the pan before each crepe.
8. VARIATIONS:
9. SWEET- lemon & sugar, melted dark chocolate, syrups, whip cream, sweet jams, banana and any berries.
10. SAVOURY- ham, egg, cheese, spinach, tomato, mushrooms, any herbs
11. Crepes originate from North-Western France in a region called Breton.