Ingredients
1 Cup / 125g Flour
1/2 tsp Salt
2 Eggs
1 1/4 Cup / 300ml Milk
2 Tbsp / 30g Butter
Instructions
- Sift the flour and salt together in a medium-sized mixing bowl. Set aside.
- Melt the butter and let it cool.
- Whisk the eggs and milk together in a separate bowl until smooth.
- Gradually add the egg mixture to the flour mixture in three parts, whisking well after each addition.
- Stir in the melted butter and whisk until the batter is smooth.
- Cover and refrigerate the batter for at least 30 minutes or overnight.
- Whisk the batter again before cooking.
- Heat a pan over medium heat and lightly grease it with butter.
- Pour 1/3 cup of batter into the pan, tilting to spread it evenly.
- Cook for 1 minute until the top sets, then flip and cook for another 30 seconds.
- Repeat with the remaining batter and adjust the heat as needed.
- Fill the crepes with desired fillings and serve.
Notes
- Batter can be made ahead and stored in the fridge for up to 2-3 days.
- Cooked crepes can be stored in the fridge for 1-2 days and reheated in a frying pan or microwave.
- For a crispy edge, cook the crepes a little longer until golden and crisp.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 2g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
