Sift the flour over a large bowl and then add the sugar, milk, eggs and a pinch of salt.

Mix the ingredients well until you end up with a very runny batter. Make sure that there are no flour lumps in it. Place a medium non-stick pan over medium-high heat until hot. Then add a tiny drop of vegetable oil and with a brush oil the pan lightly. Then add a generous spoonful of the crepe batter to the hot pan.

Lightly turn the pan a little to spread the batter over the surface evenly. Then let the thin crepe bake for about a minute until the edges turn a little brown. Carefully lift the crepe using a spatula and see if it's golden enough. Then flip the crepe over and bake it on its uncooked side for another minute.

Once baked, transfer the crepe to a plate and cover with some tinfoil. Add another drop of vegetable oil to the pan, brush it around and add another batch of crepe batter. Do this until there's no crepe batter left. You should have about 4 to 5 thin crepes. Then bring the broth to a gentle boil. Check the seasoning and add extra salt or pepper. Add the chopped herbs.

Roll the crepes up together and slice them using a long and sharp knife, make thin strips. Add the crepe noodles to the hot broth and stir well.