Crepes

Batter consistency is the whole game. A crepe is defined by being thin, and this one makes you get there — too much flour and the batter will not spread, too little and it tears in the pan, and the game shows both failures rather than correcting them silently.

Cooking is a two-stage business: pour and swirl, then flip once the edges lift. The swirl is a real action rather than a button press, and an uneven swirl gives a crepe with a thick centre that then will not fold.

The filling stage branches properly into sweet and savoury, which is correct for the dish — a crepe is a course or a dessert depending on what goes in it, and the game treats both as equally legitimate rather than defaulting to sugar.

1. Mix the batter to a thin, pourable consistency.
2. Pour into the pan and swirl to spread it.
3. Flip once the edges lift.
4. Choose a sweet or savoury filling and fold.

Thin the batter more than looks right. It thickens as it rests, and a batter that spread well in the bowl will not spread in the pan five minutes later.