Seventies Parisian crêpes recipe - Telegraph 150g butter, melted 2 tbsp vanilla caster sugar (see above) 110g butter (for frying the pancakes) to serve about 150g vanilla caster sugar 4 lemons, cut lengthways into quarters, as Rose always did Sift the flour into a bowl and add the eggs, slowly stirring and combining to form a base, then pour in the milk in a continuous stream, stirring all the time to form a batter. Add the melted butter and caster sugar. Cover with clingfilm and leave in the fridge for 30 minutes. When you are ready to eat the crêpes, heat a non-stick frying-pan with a knob of butter, then swirl it around the pan until it starts to bubble. Take a ladleful of the batter and pour it into the pan, tipping it so that the batter spreads out evenly over the bottom of the pan. When the sides of the pancake start to stiffen and curl, flip the pancake over and brown on the other side - a couple of minutes. Adjust the heat if it is too hot. Serve at once with a sprinkling of the vanilla sugar and a good squeeze of lemon juice.