Fancy a weeknight dessert?
Ingredients:
For 10 crepes
1 cup or 125g flour
2 eggs
1+1/4 cup or 310 ml milk
2 tbsp or 30g butter
1/4 tsp Salt if using unsalted butter
Recipe:
Sieve flour and keep aside.
In a bowl, whisk egg (at room temperature) then add milk and whisk properly.
Add flour and mix well to ensure no lumps are present.
Add butter in the last step or when making it later and store in an airtight container to relax gluten formation.
Take a heavy bottom pan and add butter (optional) as mixture has enough and make the crepes. Don’t turn it too quickly, let the batter brown a little.
