Easy Crêpes by Good Food

Ingredients

• 175g plain flour
• 3 large eggs
• 450ml milk
• 1/2 tsp salt (optional, for batter)
• 1-2 tbsp sunflower oil, for frying

Instructions

1. Weigh the flour into a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk until you have a smooth, thick batter. Add the remaining milk and whisk again. Set aside to rest for at least 30 minutes.
2. Heat a large non-stick crêpe pan or frying pan over medium-high heat. Add a drizzle of sunflower oil, then wipe out any excess with kitchen paper. Once the pan is hot, add enough batter to thinly coat the bottom of the pan, swirling to distribute evenly and pouring any excess back into the bowl. The pancake should be as thin as possible.
3. Cook for 1-2 minutes until the edges start to peel away from the sides of the pan. Shake the pan to check if the pancake releases easily and is browning on the underside. If not, cook for a little longer. Flip the pancake and cook the other side for 1-2 minutes.
4. Serve immediately, or keep warm in a low oven (around 100°C/210°F) while you cook the remaining crêpes.