Basic crepe recipe:
1 cup plain flour – organic if possible
1 teaspoon white sugar
¼ tsp salt- (I used Daintree Vanilla salt with lime zest)
½ tsp ground Tasmanian mountain pepper berry
You can also add 1 tbs of finely chopped chives to the batter if desired or any other herb you fancy
1 cup buttermilk and 1 cup milk or use 2 cups milk if preferred
2 tbs butter-melted (the easiest way to measure it is to take a big nob of butter, melt it in a saucepan then measure it out when melted and use any remaining butter for the crepe pan).
Sift together the flour, sugar, salt and pepper in a large bowl
In a blender place the eggs and milk and whizz till a smooth batter but not frothy- this can also be done with a handwhisk or a stab blender or electric handbeaters.
Beat your flour mix into the egg/milk mix and beat till well combined and smooth- it may be necessary to put the batter through the sifter to get out any remaining lumps but don’t worry too much- they seem to disappear during cooking.
Add the melted butter and give it all a good beating once again.
Now in your lightly buttered crepe pan (I used a 20cm one but you could make them a bit bigger) and on a medium high heat :
Add a small ladleful (about 2-3 tbs) of the batter, swirl around the pan to get it as thin as possible. Cook for a few minutes till golden then flip over and cook for about a minute more on the other side.
Keep going till all the batter is gone.
Serve with whatever you fancy; I use a cream cheese and smoked salmon filling..