Step 1

Place flour, sugar, milk and eggs in a food processor or blender with a pinch of salt.

Step 2

Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.

Step 3

Dip a piece of paper towel in butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.

Step 4

Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.