Crêpes

Sift the flour into a bowl with the salt.

In a separate large bowl, beat the eggs. Beat the sifted flour into the eggs with a wire whisk, then add the milk, 1/4 to 1/2 cup at a time, until you have a smooth paste—you don’t want any lumps. Beat in 1 tablespoon of the vegetable oil.

If you have time, let the batter chill in the refrigerator for 1 hour. However, if the children are hungry, just cook it straight away!

In an 8- to 10-inch (20- to 25-cm) pan, heat the remaining 1 tablespoon vegetable oil over high heat until the oil has turned translucent and coats the bottom of the pan. Drain off any excess oil. Reduce the heat to medium-low and add a ladleful of the batter to the pan, turning the pan so that you coat its bottom evenly. (A lot of people prefer a nonstick for this, but if you get your pan hot enough, you should be fine.)

Once the crêpe’s base has turned a light golden color and the batter has solidified, flip the crêpe. It’s up to you how adventurous you are here—you can attempt to throw it in the air (a great party trick, but sometimes disastrous!), or you can simply flip it with a spatula. Let the crêpe cook through, about 2 minutes longer. Serve hot with desired toppings. Repeat until you have used up all the batter, or until the kids are full. Makes 4 to 6 crêpes; serves 4.

Adapted from The Tucci Table by Stanley Tucci and Felicity Blunt (Gallery Books, 2024)