French Crepes
by Ruth McCarthy
Ingredients
2
large eggs
1
tsps sugar
0.5
cups flour
1
pinch of salt
1
cups milk
1
tsps oil
Preparation
Step 1
Mix all the ingredients in a blender for a good 30 seconds until smooth. The batter needs to rest for 15 minutes or so (to reduce bubbles).
Step 2
Once rested heat a non-stick crepe pan or flat fry pan over medium heat and coat with butter. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating.
Step 3
Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute.
Step 4
Flip and repeat until crepe is done.