Crepes

• 250 g plain flour
• 100 g caster sugar
• 750

In a large bowl whisk the milk into the flour and sugar. Add the eggs and continue whisking until you have a smooth paste. Fold in the melted butter and add the salt. Strain the mixture and allow it to rest for two hours before using.

Cook the crêpes in a buttered, 25-cm frying pan, keeping them as thin as possible.