200mL skim milk
100mL cold water
2 free ranged medium eggs
1 cup plain flour
Cooking oil (spray)
Nutrition (per serve)
Sift flour into a bowl.
Lightly beat eggs and whisk in milk and cold water.
Add to flour and whisk until smooth.
Over a medium heat, lightly spray a non-stick frying pan.
Add 4-5 tablespoons of batter and swirl around pan to coat.
Cook for 1-2 minutes on each side, or until golden.
Transfer to a plate, covering with a thick tea towel to keep warm.
Repeat to make 7 more crepes.
These crepes will keep, covered in the fridge, for up to 3 days.
Layer each one between baking paper, wrap the pile in cling-wrap and freeze for up to 3 months.
To defrost, heat in microwave for about 10 seconds.