Ingredients: (makes 12 crepes)
125 g plain flour
1/2 tsp salt
2 eggs, lightly beaten
300 ml milk or a mixture of milk and water (50/50)
Preparation:
1.) Sift the flour and salt into a mixing bowl. Make a well in the centre and add the beaten eggs and a little milk. Gradually mix in the flour from the sides, pouring more of the remaining liquid as you go and keeping a smooth batter. Continue until all the liquid is added and the flour is combined. You can use an electric whisk if you prefer, but make sure you incorporate the liquid in gradually otherwise you will have lumps through the batter.
2.) Cover and let it rest for at least 30-60 minutes or overnight in the fridge.
3.) When ready to make the crepes, beat the batter lightly.
4.) Heat the crepe pan to very hot with a small amount of vegetable oil. Wipe with kitchen towel and pour the excess oil away so you don’t end up with a greasy first crepe.
5.) Pour a small amount of the batter in and work quickly, tilting the pan to cover the base with a thin layer of the batter. When it bubbles a little and comes away from the sides of the pan it is ready to turn ... either toss if you are feeling confident or turn with a spatula.
6.) Cook the other side then serve with the topping of your choice.
7.) Some people cook the whole stack then re-heat quickly before serving, others cook a big stack and keep them warm in the oven with a tea towel whilst cooking them all ... or serve people one at a time as you make them and make a social event out of it.
Bon Appetit!