This recipe makes about 18 crepes.
- 250gr (2 cups) White Flour
- 500ml (2 cups) Milk
- 4 Large Eggs
- 50gr (1/4 cup) Unsalted Butter
- 1 pinch Salt
Add all of the ingredients in a blender and mix long enough for the butter to incorporate.
Allow your crepe batter to rest for at least an hour.
Heat up a flat pan, spread a little butter with a paper towel on the surface and pour a thin layer of batter on to the pan.
Once each crepe starts browning a little on the bottom side, lift the sides with your spatula, flip the crepe and remove it once it is browned on both sides.
Repeat until all your batter has been used up.
From experience, we tend to say here that your first crepes could be quiet a mess, but your last ones perfect.
Here in Provence we love to have crepes with a few drops of lemon & sugar, or honey, or homemade jams.