CREPES

A sweet crêpe served with strawberries and whipped cream (Photo credit: Wikipedia)

 Ingredients:

• 30 grams butter melted 
• 150 grams plain flour
• 325 ml milk
• 1 large egg 

 Method:

1. Melt the butter and let cool a little.
2. Pour the flour into a bowl, whisk in the egg and milk and finally, just
   before making the crêpes, the melted butter.
3. Heat a crêpe pan or the nearest equivalent 
4. Spoon 2–3 tablespoons of batter into the pan then quickly lift it up and
   the batter forms a quick, thin pancake on the base of the pan. 
5. This will cook in a quickly so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
6. Continue and make as many as required.
7. Leftover batter stores well in fridge for 36hours