Simona’s clatite recipe:

Mix all ingredients, leave aside for 10 minutes and fry on the pan. For the most fluffines, leave aside in the fridge for a few hours.

Warm up a pan to high, coat with oil and add pour roughly 60ml mixture, spreading it quickly around the whole surface. After a minute, use a butter knife to turn the crepe on the other side. Keep on the pan for another minute or less.

4 eggs.
250 g flour.
500 ml milk.
1 tablespoon vanilla sugar.
1 tablespoon cognac.
50 g melted butter.
dash of salt.

Makes 20 crepes.