Crepes au Sucre

In a bowl, combine dry ingredients (sieved flour, sugar and salt), and make a well by digging out the center.

In a separate bowl, beat the eggs and whisk in the milk. Whisk the ingredients together by gradually pouring the liquid into the well. Whisk in a circular motion from the center to the outside of the bowl. Mix all the ingredients until the batter is smooth and no lumps remain. Add the water and vanilla and check that the consistency of the batter is neither too runny nor too thick. If it is lumpy, you can pass it through a strainer or a fine sieve. Whisk in the hot melted butter. This batter has the advantage of not requiring any time to stand.

A non-stick crepe pan is preferable for cooking. I recommend the heavy steel pans from The Buyer which are the pans used by most of chefs in France. Heat the pans with the rock salt for 3 minutes on medium heat, and rub the bottom with a paper towel or a rag. Discard the salt and wipe them. Melt remaining butter, fork the slice of potato and use the potato as a brush to butter the pan; this will allow you to avoid burning your pan.

Pour 1 ½ ounces of batter into a hot pan and tilt using a circular motion to coat the bottom evenly. After 1-2 minutes, lift an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown, about 1 minute. Place on plate and sprinkle with sugar.

Repeat last three steps to cook the remaining crepes. You can eat the crepes with sugar or a filling of your choice. Nutella, honey, jams...