Sweet Crepes (makes about 8)

You will need:
1 c plain organic flour
1 tbsp raw sugar
pinch of salt
2 free range eggs, beaten
250ml milk

butter for frying (I prefer butter over the classic way of using oil)
sugar & lemon / jam / nutella / whatever you like to eat your crepes with

Mix the flour, sugar, and salt in a large bowl with a whisk, breaking up any lumps of flour. Make a well in the middle and pour in your eggs and milk. Whisk gently from the middle, slowly incorporating the flour from the walls to the centre. This will help give you a lump free mixture. Mix everything well until you have a smooth, lump free batter.

Heat a knob of butter in a wide, flat pan over a medium heat. Tilt your pan in a circular motion to cover the surface in butter. Add a ladleful of batter into your pan and swirl the mixture around to spread over the entire surface. It should be thin. Wait 2 mins until the bottom has cooked and you have a few brown spots underneath. Shake the pan a little to release the crepe from the bottom, then flip with a spatula or throw it into the air if you’re a little more daring. Cook the other side for 45 seconds more before transferring it to a plate that you can keep warm in the oven on about 50C. Repeat the process until you have used all the batter and you have a stack of crepes ready to be devoured.

Serve immediately with a caddy of confiture, fruit, cream, chocolate or what ever you like to have with your crepes.