Crêpes Suzette

Method

1. Sift 50 g of plain flour into a bowl with 1 pinch of salt and 1 tsp of caster sugar. Make a well, break in 1 egg and whisk from the centre outwards, adding 125 ml of whole milk in a slow stream so no lumps form. The batter should be the consistency of single cream.
2. Melt 8 g of the butter and whisk it into the batter. Cover and rest at room temperature for 30 minutes so the gluten relaxes and the crêpes cook tender; strain through a fine sieve if any lumps remain.
3. Set a 20 cm crêpe or non-stick frying pan over medium-high heat and wipe it with a lightly buttered piece of kitchen paper. Ladle in just enough batter to coat the base, swirling immediately, and cook about 1 minute until the edges lift and the underside is lace-brown. Flip and give it 30 seconds more. Repeat to make 3 crêpes, stacking them on a warm plate.
4. Wipe out the pan or take a wide sauté pan. Scatter in 20 g of caster sugar over medium heat and let it melt undisturbed to a pale amber caramel, 2–3 minutes, tilting the pan rather than stirring.