2 eggs

1 cup (250 ml) milk

1 cup (250 ml) corn flour

1/4 teaspoon (1 ml) salt

Softened butter, for cooking

In a bowl, combine all the ingredients with a whisk, until the batter is smooth. Set aside.

In a 23-cm (9-inch) non-stick skillet lightly brushed with butter, cook 4 to 5 crepes, one at a time, with about 125 ml (1/2 cup) of batter, browning on each side. Stack the crepes on a plate.

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