French Crepes

Add all of the ingredients except for the milk to a large mixing bowl.

Add half of the milk to the mixing bowl and whisk vigorously to create a thick batter without any lumps. Add the rest of the milk and whisk again to form a thin batter.

Heat a medium sized nonstick or cast iron pan over medium-high heat for 2 minutes. Add a small knob of butter and swirl around the pan to coat evenly.

Hold the pan off the heat and pour in 60 to 80mL of the batter. Immediately start swirling and tilting the pan to form a thin, even layer.

Cook until the batter on top solidifies, and the crepe slides around easily when the pan is jiggled. Using a thin spatula (or fancy flipping skills), flip over the crepe to cook the other side for about a minute.

Transfer to a paper towel covered plate, and cover with a second paper towel to keep the crepes warm and prevent them from drying out. Repeat with the remaining batter, and serve with fillings like butter, maple syrup, jam, sugar and lemon.