Sort ingredients
wolfsbayne
QR Code
Listen
Pdf
Sift the flour, sugar, and salt into a bowl.
Add the eggs and just enough of the milk to make a soft paste with the flour, mix until lump free.
Slowly add the rest of the milk and oil. The batter should be the consistency of heavy cream. If it is too thick, thin batter with a little water. If it’s lumpy, strain it.
Let the batter rest for at least 2 hours or overnight.
Brush a 6-8” non stick pan lightly with oil or butter and heat over medium until hot.
Remove from the heat and pour in 3-4 tbsp. of batter and quickly swirl the pan to cover the bottom with a thin layer of batter.
Return to the heat for about 1-1.5 minutes until the bottom is lightly browned.
Flip crepe and brown on the other side.