Whisk flour, salt and sugar in a bowl. Make a well in the centre. Crack the eggs in. Start whisking from the centre, drawing flour in slowly.

Add milk in a slow stream, whisking, until the batter is the consistency of thin cream and lump-free. Add the browned butter. Whisk again.

Cover and rest in the fridge at least 1 hour, ideally overnight.

Heat a 22cm crepe or non-stick pan over medium. Brush with butter. Pour 60mL of batter into the pan, swirling immediately to coat thinly.

Cook 60-90 seconds until edges lift and the underside is golden. Flip with a spatula. Cook 30 seconds more.

Slide onto a plate. Stack as you go (they steam each other and stay soft).

For sweet: top with lemon and sugar, nutella, jam, or fresh berries. For savoury: ham and gruyere, mushroom bechamel, or smoked salmon and creme fraiche.