• 150g plain flour
  • pinch of salt
  • 2 eggs, lightly beaten
  • 320ml milk
  • 30g butter, + more for greasing
  • 2 teaspoons of sugar (for sweet crepes only)

Mix the flour and salt (and sugar if using) in a bowl and make a well in the centre.

In a separate bowl, combine the egg, milk and melted butter. Gradually pour the wet ingredients into the dry, mixing well with a fork until the consistency is similar to pouring cream.

Lightly grease a fry pan and place over medium heat for 3 minutes.

Ladle the batter into the pan, swirling it around until the base is thinly coated. Cook for about 1 minute or until the edges start to brown and crisp. Flip the crepe over and cook for another minute. Turn out onto a warm plate and keep warm while you cook the remaining crepes, greasing the pan after every 3 crepes.