Be batter at crepes - these are flipping delicious!

Remember those packs of paper thin crepes that you bought in French hypermarkets?

Well you can make delicious french pancakes so thin you can almost see through them just like those Bretagne Crepes, and they taste and smell just as good - it's all probably down to the batter mix and a little technique.

Crepe mix for a sweet batter, omit the sugar if you are going to use the mix for savoury crepes.

Take 4.5 oz plain flour and mix with a half teaspoon of salt and a teaspoon of caster sugar, then make a well in the mixing bowl. Pour in 1 beaten egg and half a pint of milk, melt a tablespoon of butter in the microwave and add. Beat until there are no more lumps, then stop - if you beat too much your crepes will be tough. Set aside for half an hour or more. The mix will thicken a bit, add a few drops of water if the mix has become too thick.

Ensure your frying pan is heated on the ring for a couple of minutes at maybe a medium heat so it's really heated through. Drop a tablespoon of butter on to it and pick the pan up and swirl around. Using a ladle pour in about a third of a mug of batter and again pick the pan up and swirl around until the mix is as thin as you can get it. Use a spatula if required to help. Wait for about a minute then use a spatula to turn the crepe. Maybe repeat, and even toss to impress! Serve when it looks like the above.

And decorate with what takes your fancy.