The Basic Crepe Recipe.

The Basic Crepe Recipe.
This is the standard batter that can be used for both sweet and savoury crepes.
Wrapped in cling film they will keep i n the fridge for Three days.
To freeze, interlace each crepe with greaseproof paper and store in a zip lock freezer bag for up to Three months.
Makes 15-18
Ingredients:
(convert if needed)
420ml whole milk (roughly 1 cup and 1 3/4 respectively)
4 large eggs
½ tsp sea salt
190g plain flour (12 table spoon)
85g melted butter +extra for the pan. (5 table spoon)  

Method:
1.   Put the milk, eggs and salt into a blender. Whiz for a few seconds then add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover and whiz until combined, 10 seconds more.
2.  Let the batter rest for at least 5min and up to 24hrs in the fridge. So when you bare ready to make the crepes, test the consistency; the batter should be as thick as double cream. If too thick whisk in up to 120ml more milk.
3.  Heat a 20cm non-stick pan on medium to high until its hot enough to make a drop of water sizzle on contact. Using a folded paper towel spread ½ tsp of butter around the pan.
4.  Pour in about 60ml of batter, tilting the pan so that it spreads into a thin circle. Cook the crepe for about 1min until the edges begin to dry and lift from the sides of the pan and the bottom is nicely brown. Flip  smooth out any folded edges and cook until the centre is firm and the second side is browned also ( about 20 seconds more ).
5.  Slide the crepe onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and wiping the pan with more butter as you cook.
             
            Bon Appetit