INGREDIENTS
- 250 ml milk
- 2 eggs
- 130 g all-purpose flour
- 1 tbsp melted butter or olive oil
- 1 tsp sugar optional
EQUIPMENT
- Mixing bowl
- Whisk
- Non-stick pan
- Ladle
- Spatula
METHOD
- In a bowl, whisk together the eggs and milk until fully combined.
- Add the flour gradually, whisking continuously until you achieve a smooth, lump-free batter.
- Stir in the melted butter or olive oil for a silky consistency.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour a small ladle of batter into the pan, tilting it to spread evenly.
- Cook for about 1–2 minutes until lightly golden, then flip.
- Cook the other side for another 30–60 seconds until soft and lightly colored.
NOTES
- The batter should be slightly runny for thin, elegant crepes.
- Let the batter rest for 5–10 minutes if time allows for better texture.
- Perfect base for chocolate, honey, fruits or even savory fillings.
