FOR CREPES

Cup of Yum
1. Whisk together flour, salt and sugar in a large bowl.
2. Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.
3. Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed.

BLENDER METHOD

1. Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds.

REST

1. Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.

COOK CREPES

1. Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.
2. Give the batter a light mix to move settled ingredients around before pouring out each crepe.
3. Pour about ¼ cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed.
4. Place pan back on the heat.

FOR SOFT CREPES

1. Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
2. Gently flip crepe and cook until set, about 30 seconds to 1 minute.
3. Repeat until all the batter is used up, mixing batter before pouring out each crepe.

FOR CRISP EDGES

1. Cook crepes until the edges are starting to brown and crisp slightly, about 1 ½ - 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.
2. Repeat until all the batter is used up, mixing batter before pouring out each crepe.
3. Stack cooked crepes on a plate.
4. Serve warm.