Add the plain flour, wholemeal flour, salt, and sugar (if using) to a large mixing bowl and make a well in the centre.

Crack in the eggs and pour in about half the milk. Whisk from the centre outward until you have a smooth, thick paste — this avoids lumps.

Gradually whisk in the remaining milk and the melted butter (and vanilla if using) until the batter is completely smooth and the consistency of thin cream.

Rest the batter for at least 15 minutes at room temperature (or up to 1 hour). This relaxes the gluten and gives you more tender crêpes.

Heat a 20–22cm non-stick pan or crêpe pan over medium-high heat. Add a small knob of butter and swirl to coat.

Pour in roughly 60–70ml of batter (about 1/4 cup) and immediately tilt and swirl the pan so the batter coats the base in a thin, even layer.

Cook for 45–60 seconds until the edges start to lift and the underside is lightly golden. Flip with a spatula (or toss if you're feeling confident!) and cook for a further 20–30 seconds.

Slide onto a plate. Repeat with the remaining batter, stacking crêpes with a sheet of baking paper between each one to prevent sticking.

For savoury: fill each crêpe with sautéed spinach and mushrooms (or smoked salmon), add a dollop of Greek yogurt or crème fraîche, fresh dill, lemon zest, and a pinch of black pepper. Fold or roll and serve warm.

For sweet: spread a thin layer of Greek yogurt or ricotta across each crêpe, top with fresh berries (blueberries, strawberries, raspberries), a handful of toasted nuts (almonds, walnuts, pecans), a drizzle of honey or pure maple syrup, and a sprinkle of ground cinnamon. Fold or roll and serve immediately.

For smoked salmon version: layer crème fraîche, smoked salmon, thinly sliced red onion, capers, and fresh dill inside each crêpe. Finish with a squeeze of lemon juice.