• Basic crepes


    • 300g cake flour
    • 10ml (2 tsp) baking powder
    • pinch salt
    • 2 large eggs
    • 750ml (3 cups) milk
    • 30g butter, melted



    For the crêpes, combine all the dry ingredients in a bowl. Whisk together the eggs, milk and melted butter, then whisk into the dry ingredients to form a smooth batter. Allow to stand, 30 minutes.


    Heat a 22cm non-stick pan over medium heat and grease well. Pour about 60ml (¼ cup) batter into the pan and swirl to form a thin coating. When the edges curl and begin turning brown, flip the pancake over and fry on the other side, 1 minute. Repeat with the remaining batter.