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125g/4oz plain flour

30g/1oz caster sugar (optional)

1 pinch salt

2 whole eggs

2 egg yolks

300ml/10fl oz milk

75g/2oz unsalted butter, melted

Makes 12 crêpes

Combine the flour, sugar, if using, and salt in a bowl. Make a well in the centre and break in the eggs then add the extra yolks. Add half the milk and gradually work into the flour using a whisk. Beat lightly until smooth, taking care not to over-mix.

Add the remaining milk gradually, whisking gently until well combined. Transfer to a jug, cover loosely and leave in a cool place for 30 minutes. Stir 60g/2oz melted butter into the batter before using.

Lightly brush a small frying pan – 15cm/6 in diameter base – with a little of the remaining butter and heat until hot. Holding the pan, pour in about 50ml/2fl oz batter and tilt the pan from side to side so that it runs into a thin, even layer across the bottom of the pan.

Place the pan over moderate heat and cook for about 1 minute, or until the crêpe browns around the edges and begins to curl away from the pan. Slide a palette knife under the crêpe and flip it over. Brown the underside for a further minute.

Turn out on to a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the crêpe to keep it moist. Continue to make a further 11 crêpes, brushing the pan with melted butter as necessary, gently stirring the batter each time it is used, and stacking the cooked crêpes between sheets of parchment, until you are ready to serve.