Ingredients
50g Butter
4 Eggs
200g Plian flour
600ml Milk
½ teaspoon salt
oil



Method
1. Melt butter in a saucepan and leave to cool

2. Sift flour, and out into a bowl with the salt. Make a well in the centre, add eggs and half of the milk. Whisk until the batter is smooth and creamy.

3. Add the remainder of the milk and the butter. Leave to rest for approx. one hour. The mixture will thicken slightly, therefore add 3 or 4 tbsp of water to dilute into a thin liquid.

4. Oil your crepe pan, pour approx. ½ cup of batter into the middle of the pan. Use the rateau in a circular motion to spread out the batter.

5. Cook until the batter bubbles, lift edges and turn with the help of a wooden spatula.

6. Place the crepe on a plate and keep warm.

NB. Lightly oil the surface of your crepe pan between each crepe and wipe off the excess batter from the rateau. Once your have mastered the traditional crepe, you can experiment with different ingredients.

Sweet crepes:

Simply add 50g of sugar to the batter, in order to have a sweet crepe.

Flavoured crepes:

Add to the batter 2 tbsp of cognac, rum or any other liqueur. You could also add vanilla, orange of mandarin zest, etc for delicious crepes.