Authentic French Crepe Batter

1. 1

   Combine the flour, sugar and salt in a bowl.

2. 2

   Add 300 ml milk and the eggs and mix well until no longer lumpy.

3. 3

   The resulting mixture should be quite thick and sticky.

4. 4

   Add the rest of the milk 100 ml at a time, mixing it in thoroughly each time.

5. 5

   Melt the butter in a microwave and drizzle it into the mixture while stirring.

6. 6

   If you strain the mixture once before adding the butter, it will turn out even better.

7. 7

   Cover the batter in cling film and leave it to sit for 30 minutes.

8. 8

   I tend to leave it overnight if I can.

9. 9

   Grease a frying pan or an electric griddle with a very thin layer of oil and cook the crepes on low-medium heat.

10. 10

    When the edges have browned a bit and are coming up from the pan, flip the crepe over and cook it for a further 5 seconds before transferring it to a plate.

11. 11

    Chill the crepes well and eat them for dessert!

* Per serving · 4 servings · Values may vary.

No additional tips available.