FOR COOKING
- 1 tablespoon softened butter
INSTRUCTIONS
FOR CREPES
- Whisk together flour, salt and sugar in a large bowl.
- Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.
- Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed.
BLENDER METHOD
- Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds.
REST
- Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.
COOK CREPES
- Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.
- Give the batter a light mix to move settled ingredients around before pouring out each crepe.
- Pour about 1/4 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed.
- Place pan back on the heat.
FOR SOFT CREPES
- Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
- Gently flip crepe and cook until set, about 30 seconds to 1 minute.
- Repeat until all the batter is used up, mixing batter before pouring out each crepe.
FOR CRISP EDGES
- Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 – 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.
- Repeat until all the batter is used up, mixing batter before pouring out each crepe.
- Stack cooked crepes on a plate.
- Serve warm.
