Basic lemon & sugar crepes

Ingredients

• 1 cup (150g) plain flour, sifted
• a pinch of salt
• 2 eggs
• 1 1/4 cups (310ml) milk
• 15g butter, melted
• White sugar and lemon wedges, to serve

Method

1. Place 1 cup (150g) plain flour, sifted, and a pinch of salt in a large mixing bowl. Make a well in the centre. Use a balloon whisk to mix together 2 eggs, 1 1/4 cups (310ml) milk and 15g butter, melted.
2. Pour the milk mixture into flour and whisk, gradually incorporating the flour until smooth and well combined. Cover and refrigerate for 30 minutes.
3. Heat an 18-20cm crepe pan or small frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter. Serve scattered with white sugar and a lemon wedge.

Makes: 8