20 minutes

flour, 1 cup
salt, 1/8 teaspoon
eggs, 4 per person
milk, 1 cup
melted butter, 2 Tbsp


Whisk everything in a bowl until smooth. Heat a nonstick pan on medium-high heat.
Using a ladle, pour a few tablespoons of batter in the center of the pan and spread the batter evenly .
Put the pan on the heat: the batter will quickly dry
Use a spatula to flip the Crespelle, but before make sure it is dry.
Finish cooking the Crespelle (about 30 seconds for the second side), slide it out onto a plate.
You can pile Crespelle on one another.
Place the filling on the Crepe (about 0,19” thikness)then roll it up, using your fingers. You can also fold it in half twice, by so doing you’ll get a triangle.

Thanks to: Chef Vary