French Crepes

**Make the batter:** Sift flour into a large bowl. Make a well in the centre and add eggs, sugar, salt, and vanilla extract. Whisk from the centre outward, gradually incorporating the flour.

**Add milk gradually:** Pour in milk a little at a time, whisking continuously to prevent lumps. The batter should be very smooth and thin — thinner than pancake batter.

**Add butter:** Stir in the melted butter. This prevents the crepes from sticking and gives them a golden colour.

**Rest the batter:** Cover and refrigerate for at least 30 minutes (up to 2 hours). Resting allows the gluten to relax and produces more tender crepes.

**Prepare the pan:** Heat a 20–22 cm non-stick pan or crepe pan over medium-high heat. Add a small knob of butter and swirl to coat the pan.

**Pour the batter:** Pour about 60 ml (¼ cup) of batter into the centre of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even circle.

**Cook the first side:** Cook for 1–1.5 minutes until the edges look dry and the bottom is lightly golden. The surface should look set and no longer wet.

**Flip:** Using a thin spatula, flip the crepe and cook for 30–45 seconds on the second side. The second side will be paler and spottier than the first.

**Fill and fold:** Place a crepe on a plate, spread Nutella or chocolate spread on one half, add sliced banana, and fold into quarters. Alternatively, roll with filling inside.

**Serve:** Dust with powdered sugar, add fresh strawberries and whipped cream. Serve immediately while warm.