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This is just a recipe for crêpes – I promise you don’t have to stack them, smeared with lemon curd and cream (above) or Nutella and stacked into a cake unless you want to. I consider crêpes an essential thing to know how to make – there is nothing like standing at the stove, rhythmically pouring and tilting batter in the bottom of a hot pan, then spreading hot crêpes with butter, sprinkling them with brown sugar and a shake of cinnamon, rolling them up and doling them out, to make everything feel right in the world on a weekend morning. (Lately I’ve been eating mine with large spoonfuls of cold stewed rhubarb and a blop of plain yogurt.) Everyone should know how to make a batch of crêpes, and not be intimidated by the process – the best way to learn is to practice, to get a feel for quickly tilting the pan to cover the bottom with batter as it cooks. And evenContinue reading