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Crepe Batter

Quantity makes 16-18 large crepes
Measurements in brackets are UK Imperial.

750 ml [1 1/4 pints] milk
300g [12 oz] flour
3 eggs
75g [3 oz] butter, melted

If you have a large blender (liquidiser) jug - holds at least 1.5
litres (2 1/2 UK pints) - this takes 1 minute. Put the milk and
eggs in the jug and switch it on (medium speed) with the lid off.
Put in the flour, spoon by spoon, then add the melted butter. If
you have no such blender, put the flour in a bowl, make a well in
the centre and add the eggs, beaten. Gradually add half the milk,
beating well to make a smooth batter, then mix in the rest of the
milk. Leave the batter to stand for 30 minutes before using.

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