French Crêpes
Primarily for sweet crêpes but also usable for savoury as well!
Ingredients
- 1 cup Flour (150g)
- 2 Eggs
- 1 ¼ cup Milk (just over ¼ Litre)
- ⅛ Cup Butter Melted (27g)
- ¼ tsp Salt
Instructions
- Blend together and let rest 1 hour in the fridge
- You will want a nice thin batter so if it seems too thick add a little milk to thin it out
- Butter a hot non-stick pan (if it's meant for crepes all the better, this will help)
- Put a ladle of batter in the centre of the pan and moving quickly lift the pan and roll around to cover the entire surface with a thin, even layer
- Flip when the top surface dries out
- Serve hot and add your favourite toppings!
Notes
You can easily make these ahead of time and store them in the fridge overnight just quickly reheat on the pan before serving. Alternatively, I like to put the oven on a low heat to keep them warm while I cook the entire batch so everyone gets to sit down and enjoy at the same time.