|300 ml ml||whole milk whole milk|
|150 g g||flour flour|
|1 pinches pinch||salt salt|
Easy crepe mix
Use this basic pancake recipe as your canvas for a whole host of toppings and fillings!
- Blitz together the milk, eggs, flour and salt in a blender until smooth. Pour into a bowl and chill in the fridge for 30 minutes.
- When ready to cook, place a 23cm crepe pan over a medium heat and coat in a thin layer of oil. Remove the batter from the fridge and whisk a little before swirling a spoonful (approximately 60ml) around the pan.
- Cook for 2 minutes before flipping carefully. Cook for a further 30 seconds, then tip the cooked crepe onto a plate and keep warm.
- Repeat the method for the remaining batter.