Basic French Crêpes

• 6 tablespoons plain flour
• ½ level teaspoon salt
• 1-2 tablesp

Sift flour, salt and sugar into a mixing bowl. Beat eggs and add them to dry ingredients. Mix in milk and 2 tablespoons melted butter or oil gradually to avoid lumps. Strain through a fine sieve and leave batter to stand for at least 2 hours before cooking the crêpes. Batter should be as thin