Method:

• In a mixing bowl, combine the plain flour, salt, and caster sugar. Whisk together until well blended. In a separate bowl, whisk the eggs until they are frothy. Gradually add the melted butter and milk to the eggs, mixing well. Slowly pour the wet mixture into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly runny. Cover the bowl and let it rest for at least 30 minutes.
• Heat your non-stick frying pan over medium heat. Add a small amount of butter, ensuring the surface is lightly coated.
• Pour a ladleful of batter into the center of the pan and quickly swirl it around to spread the batter evenly in a thin layer. Cook for about 1-2 minutes until the edges lift and the bottom is golden brown. Carefully flip the crêpe using the spatula and cook the other side for another 1-2 minutes. Repeat this process with the remaining batter, stacking the finished crêpes on a plate.
• To serve, take a warm crêpe and fold it into quarters. Place it on a serving plate, add a generous scoop of high-quality vanilla bean ice cream on top, and drizzle with Bitton orange jelly or your choice of maple syrup or honey. The warm crêpe will slightly melt the ice cream, creating a delightful mix of textures and flavors.