Authentic Crêpe Recipe

Ingredients:

• 250g Pancake Mix
• 30g unsalted butter, melted (optional)
• 350ml full-fat milk
• 2 eggs  
  
• 1/2 tsp salt

Method:

1. Place milk eggs, and melted butter (if choosing to add) in a jug; whisk to combine.
   
   
2. In a seperate bowl, add pancake Pancake mix and salt; swizzle with whisk to combine.
   
   
3. Gradually add wet ingredients to bowl whilst continuously whisking. The final batter should be a smooth, runny, milkshake-like consistency.
   
   
4. Allow batter to stand for ten minutes at room temperature.
   
   
5. When ready to cook, preheat wide 20-22cm non-stick fry pan/crepe pan on medium heat.
   
   
6. When pan is hot, add a small knob of butter and allow to melt, covering entire pan surface.
   
   
7. Pour in approximately 60ml of batter (about 1/4 cup).
   
   
8. Lift the pan and swirl around so that batter covers entire surface. Place pan down on heat and cook for 1-2 minutes or until edges are slightly golden, and lots of bubbles appear on top.
   
   
9. Flip crêpe with spatula and cook for a further 1-2 minutes.
   
   
10. Turn out onto wire rack to cool.
    
    
11. Repeat cooking process, adding a little more butter before each crêpe.
    
    
12. Serve. 

We like to roll these up, douse in lemon juice and sprinkle liberally with sugar!
Keep is simple and classic. Enjoy !

Recipe will make 8-10 approx 20cm crêpe's. If choosing to make more, simply increase quantities at the same ratio.