Basic Crepes
	2 cup    plain flour   2   eggs   600 ml    milk   60 g    butter     1 Prep: Sift the flour with a pinch of salt. Combine egg and milk 2 Make a well in the centre of the flour. Gradually whisk in the combined egg and milk until the batter is smooth and free of lumps. It should be the consistency of cream. Cover and set aside for 30 minutes. 3 Transfer the batter to a jug for easier pouring. Heat a small non-stick crepe pan. Place butter on 2-3 sheets of paper towels and scrunch up to make a bundle. Use this to lightly grease the pan. Pour some batter into the pan, swirling to thinly cover the base and pour off any excess. If necessary, add 2-3 teaspoons of milk to thin the batter. Cook for about 20 seconds, or until the edges just begin to curl, then turn over and lightly brown the other side. 4 Transfer to a plate and keep warm while cooking the remaining batter greasing the pan whenever necessary.   Servings: 24    Recipe Type crepes   Copyright © 2006, The Gourmet Saint