Plain Crepes

This simple recipe is very useful for breakfast, lunch, dinner and dessert.

Ingredients make 6 crepes

1 egg

200 ml milk

90 g plain flour

Pinch sea salt

1 tbls peanut oil or melted butter

Method

Place the egg in a bowl and beat lightly with a whisk. Pour in the milk and combine. Add flour and salt in a steady stream while whisking until batter is smooth. Blend in the oil or melted butter and allow the mixture to rest for at least 30 minutes. Mix in the water and heat a nonstick 18 cm round frying pan over medium heat. Lightly grease with melted butter or spray oil. Pour 35 g batter into the pan and swirl it around as a result the bottom should be evenly coated. Cook the crepe for approx. 1 minute on one side until golden. Flip the pancake over and cook the other side for approx. 30 seconds. Slide the pancake out of the pan and pile on a plate. Continue until all the batter is used. Cover the crepes and place in the fridge or for use within an hour keep warm in a 100ºC oven.

Note: Add more liquid to the batter if the crepes don’t develop a good lace pattern and are too thick. A thinner crepe batter is achieved with substituting milk with water or a part of it.