1 2/3 cups of flour
2 pinches of salt
2 tablespoons oil
1 small potato
2 cups of milk
Prepare to cook crepes. Pour two tablespoons of oil into a small bowl. Cut the potato in half and remove the skin around the flat end. Stick the ford into the round end of the potato and dip it into the oil. Lightly grease the pan with the flat end of the potato each time you cook a crepe.
Remember crepes are thin, not like pancakes so the batter, when placed in the pan, should be as thin as possible. Be careful, as the crepes cook very quickly. Immediately after putting the crepe mixture in the pan twist and turn the pan to cover the surface. The crepe should be lightly brown on both sides.
Traditional French Crepes make a great snack or meal! Fill with ham and cheese or for sweet-tooths try chocolate sauce or Nutella.