Recipes

1/2 teaspoon salt

2 1/2 cups (625ml) milk

1 tablespoon caster sugar

3 large eggs

20g unsalted butter, melted, for frying the crêpes

sugar and lemon wedges, to serve

Sift the flour and salt into a processor, add half the milk and the sugar,

and process until smooth. Add the eggs, one by one, and process until

smooth, then add the remaining milk and process until smooth. Stand at least

30 minutes.

Heat a crêpe pan over moderate heat, add a little butter and swirl around

the pan. Add 1/4 cup of the batter and rotate the pan to divide the batter

evenly. Pour excess back into the batter. Cook until little bubbles start to

appear on the top and the sides become golden, about 1 minutes. Turn the

crêpe over, using your hands or a spatula, and cook the other side briefly,

about 30 seconds. Stack on a plate and keep warm in a low oven until all the

crêpes are made.

To serve, place a crêpe on a plate, sprinkle with sugar and squeeze lemon

juice over. Roll up and eat. Makes about 48 crêpes.

1/3 cup (80ml) water

Scant 1 cup (200g) caster sugar

best-quality ice-cream

Toast the hazelnuts on a baking sheet in a 180°C (160°C fan) oven until

aromatic, about 8 minutes. Rub in a teatowel until most of the skins have

come off. Chop coarsely and set aside.

Combine the water and sugar in a saucepan and stir over low heat until sugar

dissolves. Increase heat to moderately high and cook, without stirring,

until sugar becomes golden. Stir in the nuts and cook until golden brown.

Remove from the heat and pour onto an oiled baking sheet. To spread the

praline thinly, use a halved potato or lemon.

Allow to cool on the sheet, remove and break into shards, or pulverise.

Serve with ice-cream or break into small pieces and serve after dinner with

coffee. Serves 8