43 g unsalted butter, melted set aside
360 ml fresh milk, cooked below boiling point, set aside and let it cool slightly
3 eggs (65 g each)
110 g all purpose flour
30 g coarse sugar
1. Using a hand mixer, beat the egg, pour in the sugar, continue beating on medium speed for 3 minutes, turn the speed to low, add in salt, butter , milk and flour beat until the batter smooth, cover with cling wrap, and let it set in the fridge for 2-3 hours.
|Egg with sugar|
|Pour in melted butter|
|batter in non-stick pan|
4. heat up a non-stick pan, at medium low heat ,apply a little oil, use a kitchen towel to absorb over poured oil, pour in 50 ml batter, swirl to cover the surface of the pan.
5. pour in 50 ml batter , cook until it turn slightly brown, turn the crepe over not longer then 10 second, remove it, and put 1 long stripe parchment paper on each layer, so that the crepe will not stick to one another. Continue the same process for the rest of the batter.