Crepes
Thin French pancakes made from a simple batter of flour, egg and milk, cooked quickly in a hot pan and served with sugar and lemon.
| prepHeat a seasoned crêpe pan or shallow 20 cm / 8 inch pan over medium-high heat | |||
| 30 g unsalted butter, melted (plus more for frying) | Stir in melted butter | Cook crepes 1 min per side, 3 tbsp batter each | |
| 150 g all-purpose flour | Whiz flour, milk & egg until smooth | ||
| 325 ml milk | |||
| 1 large egg | |||
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