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Ingredients
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Method
Serves 8
300ml whole milk
2 eggs
150g plain flour
1 pinch salt
Butter for cooking
Whisk together the milk, eggs, flour and salt in a bowl until smooth. Cover and chill in the fridge for 30 minutes.
When ready to cook, heat the crepe pan over a medium heat and coat in a thin layer of butter. Remove the batter from the fridge and whisk a little before swirling a spoonful around the pan.
Cook for 2 minutes before flipping carefully. Cook for a further 30 seconds, then tip the cooked crepe onto a plate and keep warm.
Repeat the method for the remaining batter.
