Crepes

FOR COOKING

• 1 tablespoon softened butter

INSTRUCTIONS

FOR CREPES

• Whisk together flour, salt and sugar in a large bowl.
• Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.
• Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed.

BLENDER METHOD

• Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds.

REST

• Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.

COOK CREPES

• Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.
• Give the batter a light mix to move settled ingredients around before pouring out each crepe.
• Pour about 1/4 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed.
• Place pan back on the heat.

FOR SOFT CREPES

• Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
• Gently flip crepe and cook until set, about 30 seconds to 1 minute.
• Repeat until all the batter is used up, mixing batter before pouring out each crepe.

FOR CRISP EDGES

• Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 – 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.
• Repeat until all the batter is used up, mixing batter before pouring out each crepe.
• Stack cooked crepes on a plate.
• Serve warm.