Crêpes

Barring accidents, this should make 8 crêpes. Bear in mind that even the most experienced cooks have accidents, so don't sweat it if one or two go wrong. Just take care to heat your pan, but don't overheat it; if your oil is smoking the pan is too hot.

You can use olive oil if that's the flavour you want, otherwise butter (clarified so it doesn't burn) or something dead neutral like avocado or grapeseed oil works best.

For the Crêpes:

• 4 oz. all-purpose flour
• 0.25 tsp. kosher salt
• 2 large eggs
• 1.25 cups whole milk
• 2 Tbsp. melted butter
• Clarified butter or neutral oil, for the pan

For the Filling:

• 4 oz. Gruyère or Comté cheese, finely shredded
• 8 thin slices Prosciutto or Jambon de Paris

Put the flour and salt in a largish bowl and give them a quick stir. Melt the butter and lightly beat the eggs, then add them, along with the milk. Whisk this until just combined. Do not strive to make this batter smooth and lump-free. It's better with the lumps, which will absorb enough liquid while the batter is resting for at least an hour in the fridge—do not skip this resting period.

When you're ready, pre-heat your oven to 350°F and line a baking-tray with parchment.

Heat a well-seasoned cast iron or non-stick skillet over medium heat and brush the bottom with a little oil. Hold the skillet in one hand and move it in circles as you add 0.25 cup of the batter with the other hand. You want to spread the batter out as thinly as you can before it cooks. If you get holes in your crêpe, you can spot-fill them when you put the skillet back down on the heat.

Cook the crêpe for 50–60 seconds and lift the edge with a spatula to check it's getting light golden. If it is, flip it with the spatula and give it another 30–40 seconds.

Transfer the cooked crêpe to a plate, be sure to re-oil the pan, and cook another crêpe. You can stack them all on one plate; they won't stick.

When you have your stack of finished crêpes, transfer them one by one to a work surface and layer 0.25 oz. of cheese, a slice of prosciutto and another 0.25 oz. of cheese on one half of each pancake, fold them into quarters, and place them on your prepared baking tray.

Bake your tray of filled crêpes in your pre-heated oven for 8–10 minutes until the cheese has melted, then serve them right away.