The French connection

International DJ and remixer Teri Miko reveals her recipe for her favorite French Crepes, a recipe handed down to her from her mother

French Crepes Ingredients 150g (1 cup) plain flour 310ml (1 1/4 cups) milk l 2 eggs l 20 g butter, melted l Melted butter, extra, to grease

Method Sift the flour into a bowl. Make a well in the centre. Whisk in the milk and eggs. Stir in the butter. Don’t overwork the batter as this can result in tough crepes. Cover and place in the fridge for one hour to rest. This helps to create light crepes. The mixture should be smooth, like cream. Heat a little extra butter in a non-stick frying pan over medium heat until foaming. If the pan is not hot enough, the crepe may stick, and if the pan sizzles loudly when adding the batter, it is too hot. Add enough batter to thinly coat the base, and tilt the pan to create an even thickness. If the pan is at the correct temperature, it should take just a minute before the edge curls and the base turns golden. Use a spatula to check it - the base should be golden, lacy and thin enough to see through. Flip and cook for a further minute before transferring to a plate. Fold crepes into triangles. Sprinkle with caster sugar or drizzle with honey, then serve with a good squeeze of lemon.