Sweet crepes

  • 90g plain flour
  • 1 tsp salt
  • 240ml milk (preferably full fat)
  • 2 eggs
  • 2 tbsp sugar
  • 1 tbsp melted butter, plus more for cooking crepes
  • 1/2 tsp vanilla extract
  • To serve (suggestions):
  • Jam
  • Honey
  • Sugar
  • Chocolate hazelnut spread (recommended: Nutella)
  • Peanut butter
  • Sliced bananas
1) Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, one at a time, and then whisk in the sugar, melted butter and vanilla. Cover and let rest in the refrigerator for about 1 hour.

2) Heat a 20 cm nonstick skillet over medium-high heat. Melt a small knob of butter in the pat and swirl around so that it lightly coats the surface.

3) Add 80ml of the batter and move your wrist in a circular pattern to coat the pan with a thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.

Fill crepe with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas or anything sweet from your pantry that you enjoy.

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