Master crêpes like a French Michelin star chef

This simple crêpe recipe is based on former Michelin star chef Paul Bocuse's recipe, though we have reduced the butter quantities (as Paul was very heavy-handed with his).

This recipe serves about 5 people.

You will need:

• 250g of flour

• 125g of unsalted butter

• 1/2 a litre of whole milk (refrigerated)

• 4 eggs

• 2 tablespoons of caster sugar

• A large pinch of salt

Recipe for the batter:

1. Begin by melting the butter at low heat in a saucepan. You can continue with the following steps whilst it melts, but keep an eye on it as you don't want it to burn. You want the butter to be completely melted and to reach a light golden brown colour.

2. Weigh the flour into a bowl, add all of the milk (in one go) and whisk until well combined. Adding the milk to the flour cold will prevent it from clumping, so make sure to put it in the fridge for a couple of hours before you begin.

3. Add the eggs. Break the 4 eggs and add them to your mixture. Whisk until well combined.

4. Add the sugar and mix it into the batter until well combined.

5. When your butter has reached a light brown colour and is fully melted, pour it into the mixture with one hand whilst whisking thoroughly with the other. It may take a moment for the butter to properly combine with the rest of the mixture. Keep whisking until it does.

6. Once the butter is combined, add a large pinch of salt (pinch with 4 fingers) and stir in.

Your batter is ready to cook!

Cooking the batter:

Because we have mixed butter into the recipe, we will not be greasing the pan before cooking. Do not use butter or oil on your pan!

A common mistake when making crêpes is to pour in the mixture too soon; this usually means the first few crêpes aren't as nicely cooked as the others. To avoid this, preheat your pan on the stove at a relatively high heat (I use 8 on my induction hob, which goes up to a maximum of 9). Once your pan is hot, pour the mixture into the centre using a small ladle and let it spread itself around by moving the pan.

Flip the crêpe as soon as the edges begin to brown. You can do this with a spatula or by flipping in with the pan if you feel comfortable doing so.

Repeat this process until all your crêpes are done, then add the topping of your choice and enjoy!