Put all ingredients into a large bowl and whisk properly. Start with the eggs to make sure there are no eggshells in the batter! Add flour in batches.

The final batter should be runny, but not as thin as water. Add more flour or milk if needed.

Heat a non-stick pan to medium high heat and grease it with a bit of oil.

Use 1 smaller soup ladle full of batter per crepe.

Flip the crepe once the top side is no more “liquid”.

Cook approximately 2 minutes per side.

Repeat the process 🙂

Toppings are optional, we used strawberry jam and Nutella.

Fold or roll the topped crepes.