※ Crepes

1 cup plain flour
2 eggs
280-300ml milk
20g butter,
Pinch salt
Olive oil, for cooking

1. Sift flour into a bowl. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour. Add the milk a little at a time whisking until batter is the consistency of thick cream.

2. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt.

3. Heat (22cm base) crepe pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely. Cook 1-2 minutes until light golden and lacy. Turn over and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter.


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