SAVOURY CRÊPES (PALACINCHE)

MAKES 10–12

3 eggs

500ml (2 cups) milk

225g (1½ cups) plain (all-purpose) flour sea salt

15-25g unsalted butter

Whisk the eggs with the milk in a large jug and set aside.

Place the flour and a good pinch of salt in a large bowl. Pour in about half the liquid, whisking as you go, then pour in the rest of the liquid and whisk until smooth. Set aside for about 30 minutes in a cool spot.

Place a 21-23cm non-stick frying pan over medium heat. Add 1 teaspoon of the butter and swirl it around the pan to melt. Add a generous 60ml (¼ cup) of batter, swirling it quickly so it evenly coats the surface, with just a small space at the edge so you can lift it up when you need to flip it over.

It should take about 1 minute for the crêpe to turn golden and the edge to lift slightly. Flip it over using a spatula or tongs and continue to cook for 30-40 seconds until cooked through. Place on a warmed plate and repeat with the remaining batter, adding a bit more butter when needed.

The crêpes can easily be made 24 hours in advance and kept covered in the fridge. To reheat, stack five crêpes on a plate, cover loosely with baking paper and microwave for about 1 minute, until warmed through.