This recipe is adapted from one in the book The Roux Brothers on Patisserie (McDonald, 1986) by Michel and Albert Roux. Unless you are an experienced crêpe maker, a non-stick pan is essential.

4 large eggs

2 tablespoons (30 mL) sugar

Pinch salt

12/3 cups (400 mL) all-purpose flour

22/3 cups (650 mL) milk

3/4 cup plus 2 tablespoons (200 mL)

35 per cent cream

Flavouring of your choice (such as a few spoonfuls of vanilla or orange liqueur)

Clarified butter for frying

1. In a large bowl, whisk the eggs with the sugar, salt and half the flour to form a paste. Gradually whisk in half the milk and cream. Continue whisking and alternating a few spoonfuls of flour with the remaining liquid. Stir in the flavouring (strain if it looks lumpy), then cover the batter and refrigerate at least one hour or overnight.
   
2. To make the crêpes, heat your pan (eight inches/20 centimetres in diameter is best) over high heat, and brush lightly with the butter. Pour 1/4 cup (50 mL) of batter into the hot pan and immediately swirl it around to make a thin and even round. Fry for a few seconds, then, using a spatula, pull the sides away from the pan. Using your fingers, quickly lift one side of the crêpe and flip it over. Fry for another 20 seconds on the second side, then flip it upside down onto a plate.
3. Continue with the remaining batter, stacking the crêpes on top of each other as you go. Eat immediately, or wrap and refrigerate or freeze.