Crêpes with jam

Makes 15-20

Preparation time: 10 minutes + resting

Cooking time: 20 minutes

Ingredients

260g plain (all-purpose) flour, sieved
2½ tbsp granulated sugar
1 pinch salt
4 medium eggs
50g butter, melted + a little more for the pan
500ml milk
1 tbsp vanilla extract
1 tbsp golden rum (optional)

Serving

370g jam of your choice
Yoghurt (optional)

Method

Mix the flour, sugar and salt in a large bowl. Add the eggs, melted butter and, gradually, the milk, whisking continuously to avoid the formation of any lumps. Add the vanilla extract and rum (if using). Ideally, leave the batter to rest in the fridge for 30 minutes.

Heat a knob of butter in a frying pan, pour a ladleful of the batter into the melted butter, then spread it evenly all over the surface of the pan. Cook over a medium heat until the crêpe comes away from the pan, then turn it over and cook the other side for 1 or 2 minutes. Repeat until all the batter is used up. Serve with the jam of your choice.

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