Try Nonna’s simple crepes using 4 ingredients you have in your pantry

Crack an egg carefully from the top so that just a small part of the eggshell breaks. Pour the egg into a bowl and put the larger piece of the shell to the side. This is the measuring cup for your crepes (and one of my favourite Nonna hacks). Crack the other eggs as you normally would, adding them to the bowl and discarding the remaining shells. Whisk the eggs swiftly for 5 minutes, or until small bubbles form on top.

Wash the reserved eggshell well. Fill it with water and add this to the whisked egg. Repeat twice more, then mix your eggs once again. Add a generous pinch of salt and mix for another 3 minutes. Add half the flour and mix through, then add more as you go. The texture needs to be smooth and dense, not runny. The amount of flour you need will be based on the size of the egg. Add a touch more flour if it appears too runny, or more water if it is too thick.

Place a small or medium frying pan on medium heat and use a paper towel soaked in oil to coat the pan, or add some butter and melt.

Pick up the pan by the handle and, with your other hand, half fill a ladle with batter and pour it into the pan, moving the pan around on an angle as you pour. This helps it spread thinly over the base of the pan. Place the pan back on the heat, wait 10–15 seconds, then use a fork to lift the outer edge of the crepe to check whether it has begun to cook through. If it has, peel back one corner of the crepe, keep peeling, then quickly flip over (you can also use a turner, just be delicate). Cook on the other side for 15–20 seconds, or until the crepe is cooked through. Repeat with remaining batter, greasing the pan between each crepe.