French Crêpe Batter soft and indulgent

1 In a small saucepan, melt the butter until it's a light brown colour, meunière style, then strain it through a fine sieve into a small bowl.

2 Take a large mixing bowl, pour in the flour, make a small well in the centre, add the salt, then incorporate the beaten eggs, stir with a whisk, then gradually add your milk and finally the meunière butter.

3 Cover with a clean kitchen towel and let rest for at least 2 hours. Leaving it overnight would be even better.

4 Just before serving, whisk again. Some pastry chefs add a stiffly beaten egg white at this point.

5 That's it, all you have to do now is cook your crêpes in a hot pan, lightly oiled or a non-stick one. * You can also make them successfully with Soissons bean flour, lentil flour or light peas flour from Planèze, or cornflour. You'll just need to add a good spoonful of cornstarch to your batter.