- 60gms flour
- pinch salt
- 50gms castor sugar
- 60 ml cream
- 1 egg
- 160 ml milk
- 15 ml melted butter
Combine flour, salt sugar in a bowl.
In a separate bowl beat together cream, eggs and milk. Add this to the flour mixture, stirring with the whisk to combine. Leave the crepe mix to sit for 1 hour, then add melted butter.
Heat a non stick pan over medium heat. Lightly season the pan with oil, then ladle in just enough batter to thinly coat pan, tilting pan to produce a uniformly thin crepe.
Cook over moderate heat until bubbles appear on the surface of the crepe.
Gently flip the crepe over and cook the other side until it is a pale golden colour.
Remove crepe from pan and repeat process until all the crepe batter is used up.