¾ cup (105 g) unbleached all-purpose flour

1 tbsp sugar

1 pinch salt

2 eggs

1 ¼ cups (310 ml) milk

Softened butter, for cooking

In a bowl, combine the flour, sugar and salt. Set aside.

In another bowl, combine the eggs and half of the milk. Add the dry ingredients and whisk until smooth. Whisk in the remaining milk.

In a lightly buttered 8-inch (20 cm) non-stick skillet, cook 8 thin crepes, one at a time, using about ¼ cup (60 ml) of batter for each and browning them on both sides. Set the crepes aside on a plate.

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