2 eggs

1 cup (250 ml) milk

1 cup (120 g) corn flour

1/4 tsp salt

Softened butter, for cooking

In a bowl, combine all of the ingredients with a whisk until smooth.

In a 9-inch (23 cm) non-stick skillet lightly brushed with butter, cook the crepes one at a time, using about 1/2 cup (125 ml) of the batter for each one, until golden brown on each side. Place the crepes on a plate and cover with foil to keep warm as you work.

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