Crepes can be eaten for breakfast, lunch, dinner and as dessert. Whatever it is the process is simple; the result is delicious. This recipe is for the basic crepe and you can use any type of sweet fillings you fancy or even savory ones.
1 1/4 cup whole milk
1 cup flour
1/2 tsp salt
2 tablespoons of melted butter, plus a bit more for the pan
1. Blend all the ingredients together in a blender until smooth. Rest the batter for an hour.
2. Heat a non-stick frying pan over medium heat and brush the pan with butter. Stir the batter if it is separated.
3. Put about ¼ cup of batter into the pan, swirl the pan so that the pan is cover with a thin layer of batter. Return the pan to the heat, cooking the first side for 40-50 seconds, until the crepe is lightly brown. Gently lift one edge and flip the crepe. Cook the second side for about 30 seconds more.
4. Transfer the crepe to a plate and fill it up with some filling of your choice. You can either fold the crepe into quarters or roll it up.
Note: I filled up the crepe with some cooked apple and cinnamon fillings. For the stripe design, I just mixed a few tablespoon of the batter with some cocoa powder and drizzle it over one side of the crepe.