In a mixing bowl, combine the 200 grams of plain flour, 1 pinch of salt, and 30 grams of caster sugar. Whisk them together until well mixed.
Crack the 3 large free-range eggs into the bowl. Whisk them into the flour mixture until the batter is smooth and free of lumps.
Gradually pour in the 250 milliliters of milk while continuing to whisk. This will help incorporate the liquid without forming lumps.
Stir in 50 grams of melted butter with solids removed, mixing until fully combined. Let the batter rest for 30 minutes at room temperature.
Heat a non-stick frying pan over medium heat. Add a small amount of butter to coat the surface lightly.
Pour a ladleful of batter into the hot pan, swirling it to create a thin, even layer. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden.
Using a spatula, carefully flip the crêpe and cook for another 1 minute on the other side. Transfer to a plate and repeat the process until all the batter is used, stacking the crêpes as you go.
To serve, place a crêpe on a plate, add a generous scoop of high-quality vanilla bean ice cream, and drizzle with 4 tablespoons of Bitton orange jelly or your choice of maple syrup or honey. Fold or roll the crêpe around the filling and enjoy!
