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Crespelle (Italian crêpes/pancakes)

Servings: 4
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Ingredients
  

  • 2 cups all-purpose flour (250 g)
  • 2 medium eggs
  • 2 ½ cups whole milk (600 g)
  • 1 oz butter (30 g), plus extra for greasing and serving

Instructions
 

  • Make the batter
    In a mixing bowl, whisk together 2 medium eggs with half of the 2 ½ cups (600 g) whole milk. Gradually add 2 cups (250 g) all-purpose flour, whisking until smooth, then pour in the remaining milk. Stir in 1 oz (30 g) butter, melted. If the mixture has lumps, pass it through a sieve. Let the batter rest for 20–30 minutes to enhance its smoothness.
  • Prepare the pan
    Heat a non-stick pan over medium heat and lightly brush it with butter. The pan should be hot enough to set the batter quickly but not so hot that the crespelle brown too fast.
  • Cook the crespelle
    Pour a small ladleful of batter into the pan, swirling it to coat the bottom evenly. Cook for 1–2 minutes until the edges lift easily, then flip and cook the other side for another minute. Repeat until all the batter is used, stacking the crespelle on a plate. Fill with your favourite sweet or savoury fillings and serve warm.