Crepes

Ingredients

• 125g - plain flour
• 2 - eggs
• 300ml - milk
• 20g - unsalted butter, melted (plus 50g extra for cooking the crêpes)
• 1⁄8 tsp - salt

Procedure

1. Place all the ingredients for the crêpes in a blender (or food processor). Blend on a high speed just until smooth and combined. Pour into a jug and set aside. The crêpes can also be made by hand, whisking the eggs into the flour and salt before gradually adding the milk and then the melted butter.
2. When ready to cook, place a 24cm non-stick crêpe or frying pan on a medium heat. When hot, add about ¼ teaspoon of butter and swipe round the pan with kitchen paper. Pour 60ml of the batter into the centre of the pan and swirl it round to form a thin, even layer. Cook for about 2 minutes, flipping halfway through, until lightly golden brown. Transfer to a plate and set aside while you continue to cook the remaining crêpes in the same way, adding a swipe of butter before cooking each one.