Vanilla Crepe Batter
|Milk||2 Cup (32 tbs)|
|Vanilla essence||2 1⁄2 Teaspoon|
|Plain flour||1 2⁄3 Cup (26.67 tbs)|
|Sugar||1 1⁄4 Tablespoon|
|Butter/Vegetable oil||2 1⁄2 Tablespoon, melted|
Beat the eggs, then mix with the milk and vanilla essence either by hand or in an electric blender.
Sift the flour with the salt and sugar and gradually add to the egg and milk mixture.
Add the melted butter or vegetable oil and blend thoroughly.
If mixing by hand, strain the batter through a sieve.
Set aside and allow to stand for at least an hour before using.
If too thick after standing, add a little milk and mix well.
Pour one to two tablespoons of the batter (depending on the size of the pan) in the middle of a hot, lightly oiled frypan.
Tilt to spread the batter and cook until the top is dry.
Turn and cook on the other side for 15 seconds.