– 2 eggs
– 2 tbsp melted butter
– 1 tbsp of sugar (if you are making savoury crepes, leave the sugar out)
Combine flour, salt and milk and beat until smooth (you can do in a blender, but I just do with a whisk) Beat in the eggs and stir in the melted butter. The batter should be fairly thin, so add more milk if you need to to get a good consistency.
Heat a non-stick skillet with shallow sides on medium heat, spray with non-stick cooking spray, put about 1 tbsp or so of batter in the center of the skillet and swirl around until it forms a thin layer on the bottom of the pan. When the top is no longer liquid (less than a minute) carefully flip and cook the other side for about 15 seconds. Stack your finished crepes on a plate. We keep leftover crepes wrapped on a plate in the fridge and the boys like to heat them up and eat with butter and syrup for snacks.