In a bowl, make a mound of flour and salt; pour the milk slowly, stirring as not to leave lumps. Add the eggs lightly beaten, little by little, and a knob of butter; beat until it appears smooth and homogeneous. Let it sit for about a 'now.

Grease a pan with a little butter and pour a dose sufficient to cover the bottom with a thin layer. Bake in both sides.


doses for 6/8 crepes


FLOUR gr. 200
MILK cl. 250
EGGS n. 2
BUTTER enough  
SALT enough