Crepes

I like to eat these for breakfast, with lemon and sugar. Maple syrup is good too.

• • 4 oz AP flour (don't use cake)

  • 2 large eggs

  • 10 oz whole milk

  • 1/4 tsp salt

  • 1.5 oz melted butter

• 1. Set an 8-inch non-stick pan onto medium heat.

  2. Measure out the milk in a medium mixing bowl

  3. Add the eggs and salt.

  4. Tare the scale and weigh out the flour.

  5. Start melting the butter in a cup or ramekin in the microwave.

  6. Meanwhile, whisk the mixture in the bowl using a hand whisk until smooth (don't use a hand blender / stick blender - you'll overwork it, and make them tough)

  7. Add the molten butter and whisk it in.

  8. Use a ladle to pour a consistent quantity of batter into the pan on one side.

  9. Tilt the pan around to spread the batter evenly across the base of the pan.

  10. Use a spatula to "scrape in" the edges of the crepe a little - just to avoid thin burning edges.

  11. Flip using a spatula (or toss them if you want to be flash) until light golden brown on both sides (should be around 60-90 seconds per side).

When they are cooked, either eat each one immediately as it comes out of the pan, or make a stack, separating each crepe with a square of wax paper so they don't stick together.

Sprinkle with lemon juice and granulated sugar, or maple syrup.

Stick the tine of a fork in at one edge, and roll up around the fork, then slide the fork out.