• 3 eggs
  • 1 l milk
  • enough flour to make the right consistency
  • sunflower oil


  1. Whisk eggs well.
  2. Whisk in milk.
  3. Add flour and whisk contunually adding flour until almost a bit too thick.
  4. Put in fridge for a good few hours.
  5. Just before cooking thin down if needed with a little milk, water – or soda water.
  6. Add about an egg cup of oil to the mixture.
  7. Get crepe pan hot and swirl around a little oil.
  8. Pour a little less than a ladle full of mixture and cook both sides.
  9. No more oil is needed in the pan as it is in the mixture.
  10. Keep going till done!
  11. To be traditional serve with apricot jam.