- 1 cup Flour
- 1 1/4 cup Milk (whole or 2%)
- 2 Eggs
- Pinch Salt
- 1 tbsp Butter
Beat the eggs in a medium bowl.
Slowly add and whisk in the flour then add the pinch of salt.
Whisk in the milk then set aside for at least 15 minutes.
Heat a non-stick skillet over med-high heat.
Add butter and swirl to coat the pan.
Pour a small amount of batter into the pan (around 3inch diameter) then swirl it to thinly cover the bottom of the pan. Let sit for around 30-40 seconds or until the top appears dry.
Slowly lift the edges of the crepe and flip, cook for an additional 20-30 seconds. Slide crepe onto a place and continue cooking the remaining batter (you may need to additional butter to prevent sticking).
Crepes canned be served savoury or sweet so choose your fillings and enjoy! This recipe can also be doubled if you have a big crowd.