Crepes

As opposed to the thicker, sweeter pancakes, this is the basic recipe for a more french style crepe. The trick is to get it as thin as possible when you're cooking it. A crepe pan would be perfect.

1 cup plain flour

1 cup milk

3 eggs

1/4 tsp salt

2 tbsp melted butter

Sift flour into a medium mixing bowl.

1. Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.

2. Beat or whisk all together until smooth.

3. Rest the batter for 10 minutes.

4. Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture.

5. Cook for 1-2 minutes over a medium low heat until the surface of the crepe looks dry, then release the edges with a flat-bladed knife and gently flip over. Cook the other side for 1-2 minutes until pale golden then transfer to a plate and keep warm.

6. Repeat with remaining mixture.

Serve with all the traditional things you like - sweet or savoury.