Classic Crêpes with Marmalade

1.

Place the flour and salt in a bowl and make a well in the centre.

2.

Crack in the eggs and whisk from the centre, gradually pulling in the flour.

3.

Slowly pour in the milk while whisking until smooth and pourable.

4.

Whisk in the melted butter, sugar and vanilla if using.

5.

Rest the batter for 30 minutes at room temperature.

6.

Heat a non-stick pan over medium heat and lightly butter.

7.

Pour in enough batter to coat the base thinly, swirling quickly.

8.

Cook for 30–45 seconds until lightly golden, flip and cook briefly on the second side.