About this recipe:A basic crêpe recipe which you can fill with whatever you like. I cook them nearly every Sunday morning.
Makes: 6 crepes
100g (4 oz) plain flour
1/2 teaspoon caster sugar
1/4 teaspoon salt
225ml (8 fl oz) semi skimmed milk
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Method Prep:5min › Cook:5min › Ready in:10min
Combine flour, sugar and salt in a bowl. Make a well in the centre of the flour and add the milk and egg. Beat well to combine.
Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately 60ml (2 fl oz) for each crêpe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Serve hot with your filling of choice.
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I added two tea spoons of melted butter to the mixture. I used Tefal frying pan and only wiped it with oil with a piece of tissue every time I wanted to pour the mixture. Since I made these, I'm never satisfied with any other crepes aywhere, not even in classy cafes! Just so good! I use Nutella and banana slices filling, for a big breakfast on special days! - 16 Mar 2010