By popular demand, here is the recipe for the crêpes we prepare for our annual Bastille Day event.

Makes 6 12-inch crêpes

Ingredients:

• 1 cup (125g) all-purpose flour
• 1/2 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1/8 teaspoon salt
• 2 teaspoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup half and half, at room temperature
• 3 tablespoons unsalted butter
• 1/4 cup water, at room temperature

In a medium bowl, combine flour, milk, eggs, salt, sugar, and vanilla extract, and mix until smooth. Stir in the half and half and melted butter. Stir in water as needed (1/4 cup or more) to make a thin batter.

Let batter sit for at least an hour and stir again before using.

Cook crêpes on a cast-iron pan, griddle or crêpe machine well seasoned with butter or oil.

Swirl the batter evenly into a circle and cook until bottom is lightly browned. Using a long thin metal spatula, flip the crêpe and cook the other side. Remove from heat and immediately fill with any of the fillings suggested below. Fold edges of the crêpe over the filling, making a trangle or rectangular shape. Dust the top with powdered sugar and whipped cream.

Sweet fillings:

• Dab of butter plus 1 tablespoon superfine sugar plus 1 teaspoon lemon juice
• Fruit confiture (raspberry, strawberry, blueberry, etc)
• Sliced strawberries
• Sliced bananas
• Nutella
• Whipped cream