Crepes

30g butter

pinch of salt

1 1/2 cups milk

150g plain flour

2 eggs

warm butter, salt and milk until butter has melted.

put flour into a basin and make a well in the flour.

break eggs into well and work in some flour.

add warm milk mixture and whisk until smooth.

refrigerate for 2 hours before cooking. the consistency should be like thin cream. if not, thin with more milk.

heat a frying pan.

wipe pan with a piece of butter paper for first pancake.

lift pan from heat, then ladle in batter and swirl to spread it to edges of pan.

set pan back over heat.

after 1 mintue, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula.

when cooked, transfer to a plate in a low oven to keep warm.

repeat process.

for a savoury crepe, a filling of fried mushroom, baby spinach and grated feta and cheddar cheese works well.

for a sweet crepe, strawberry, nutella and cream or lemon and sugar work well.