French Crepes

A thin delicate pancake served savoury or sweet.

Prep time: 5 min

Cook time: 20 min

Total time: 25 min

INGREDIENTS:

• 1 cup / 125g flour
• 1/2 tsp salt
• 2 eggs
• 1 1/4 cups / 310ml milk
• 2 tbsp melted butter + extra for cooking

In a medium sized mixing bowl combine the flour and salt together with a whisk.

In a seperate smaller bowl whisk together the eggs and milk.

Pour wet ingredients into the bowl with the dry ingredients, a 1/4 at a time, whisking until smooth. Pour the melted butter into the crepe batter and whisk until combined.

Cover the crepe batter with plastic wrap and leave in the fridge to rest over night or if limited for time 1 hour.

Heat a large frypan or crepe pan over medium heat. Grease the pan with melted butter and pour in about a 1/4 cup of crepe batter. use a crepe tool or tip the pan around to spread the batter evenly.

Cook the crepe for 30 seconds to a minute or until the top has set, flip the crepe using a spatula and your hands and cook for a further 30 seconds on the remaining side.

Serve your crepes filled with your favourite filling.