About this recipe:I like to make these on a lazy Saturday morning to give the batter some time to rest. While they are still warm, spoon on some apricot jam, nutella or whatever you like! Fold the crepe and serve.
Makes: 8 crepes
250g plain flour
a pinch of salt
1 teaspoon oil (optional)
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Method Prep:15min › Cook:4min › Ready in:19min
Mix the flour, salt and eggs with a wooden spoon in a large bowl.
Pour one or 2 tablespoons of milk to start (this is a crucial step because if you put the milk in one go, you will have lumps in the batter). Then slowly add the remaining milk while stirring constantly. Add the oil, if using. Set mixture aside for at least 2 hours.
To cook: Heat a crepe pan on medium heat. (I like the cast iron crepe pan but any frying pan would do if you don't have a crepe pan).
Add 1/2 teaspoon of butter to the pan. Once it has melted, pour in a ladle of crepe batter and swirl until evenly spread over the bottom of the pan.
Cook the crepe for about 2 minutes per side, or until golden brown.
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