Crepe Batter
Ingredients
- Quantity makes 16-18 large crepes
- Measurements in brackets are UK Imperial.
- 750 milliliter [1 1/4 pints] milk
- 300g [12 oz] flour
- 3 eggs
- 75g [3 oz] butter, melted
Instructions
If you have a large blender (liquidiser) jug - holds at least 1.5 litres (2 1/2 UK pints) - this takes 1 minute. Put the milk and eggs in the jug and switch it on (medium speed) with the lid off. Put in the flour, spoon by spoon, then add the melted butter. If you have no such blender, put the flour in a bowl, make a well in the centre and add the eggs, beaten. Gradually add half the milk, beating well to make a smooth batter, then mix in the rest of the milk. Leave the batter to stand for 30 minutes before using.