I always looked at Crepes as a thinner version of pancakes, but it really isn’t. It’s a great light breakfast option with the filling of your choice and super easy to do.

You will need:
1 Cup Flour
1/ 2 tsp Salt
2 Eggs
1 1/ 4 Milk
2 Tbsp Butter

Method:

In a medium sized mixing bowl sieve in the flour and salt to remove any lumps. Set to the side.
Melt the butter in the microwave or in a small saucepan. Set to the side to cool. In a smaller mixing bowl, crack in the two eggs and pour in the milk. Use a whisk to combine the ingredients together well. Make sure there is no stringy bits from the egg. Pour 1/3 of the egg and milk mixture into the bowl with the dry ingredients. Use a whisk to combine the ingredients together well until there are no longer any lumps. Add another 1/3 and repeat the process. Finally, add the remaining wet ingredients and the melted butter. Whisk to combine. Cover the bowl and place in the fridge for at least 30 minutes or overnight. This will let the Crepe batter relax and stop any tearing while cooking. When you are ready to cook the Crepes remove the bowl from the fridge and give it a quick whisk. Heat a large frying pan or a Crepe pan over medium heat. Grease the pan with the smallest amount of butter and pour in 1/3 cup of crepe mixture. Tilt the pan to spread the batter evenly, or use a crepe tool. Cook over medium low heat for about a minute or until the top looks set. Use a spatula to flip the crepe over and cook on the other side for about 30 seconds. Repeat with the remaining batter, adjusting the heat if the Crepes are cooking too fast or getting too much colour. Fill your Crepes with your favourite fillings and either roll up or fold in half twice to get a wedge shape. Fill with the topping of your choice. The French Crepe batter will keep in the fridge for 2-3 days so it’s great for making ahead of time.