for 8 pieces

Batter

75 g	white flour
1 pinch	salt
2 dl	buttermilk
2	fresh egg
2 tsp	icing sugar
20 g	butter, melted, left to cool

To cook the crêpes

clarified butter for frying

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the buttermilk, eggs, icing sugar and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

To cook the crêpes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.

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