Classic French Crêpe (Oceania)

1 cup whole milk

3 eggs, room temperature

¼ cup sugar

1 cup all-purpose flour

2 tablespoons clarified butter

Powdered sugar Berries

In a blender on low speed, mix the milk, eggs, sugar, and flour until batter is just blended, about 1 minute. Allow the batter to rest for at least 2 hours or up to overnight in the refrigerator. When ready to use, bring batter to room temperature and check that the consistency is like light cream, adjusting with water as needed.

In a 10-inch sauté pan over medium-high, melt just enough clarified butter to coat the pan. Hold the handle in your stronger hand, swirl and pour in enough batter to just coat the bottom. Return the pan to the heat and allow the crêpe to set, about 1 minute. Flip the crêpe to cook on the other side. Slide the crêpe out of pan, reserve and make the additional crêpes. Fold crêpes in quarters, garnish with berries and sprinkle powdered sugar on top. Bon appétit!