Sunday Breakfast Crepes
Ingredients
- 1/3 cup all purpose flour
- 1/4 tsp salt
- 4 eggs
- 1 1/2 cup milk (I use unsweetened almond milk)
- 1/4 cup butter melted
Instructions
- In bowl, whisk flour with salt
- In a separate bowl, whisk together eggs, milk and half of the butter. Pour over flour mixture and whisk until smooth.
- Cover and refrigerator for 1 hour.
- Heat nonstick skillet over medium heat. Brush skillet with some remaining butter.
- Pour 1/3 cup batter into centre of skillet, tilting and swirling to coat bottom.
- Cook, flipping when edge begins to curl away from skillet, until set and edge is light golden.
- Transfer to plate and eat it warm.