1 c. of plain flour
1 c. Good Goat reconstituted goat milk
A pinch of salt
2 tbsp. melted butter or oil
extra butter or oil for cooking
Crepes are super easy to make and versatile for breakfast, lunch or dinner, depending on the sweet or savoury filling you choose.
Combine all ingredients into a bowl. Whisk until smooth. Cover with a plate and set aside for ten minutes.
Heat a medium-sized pan over medium heat and add a little butter or oil (1 tsp) to the pan so the crepes do not stick.
Using a 1/4 cup measuring cup per crepe, pour the batter into the pan, tilting the pan from side to side so that the batter covers the pan in a thin film. (You may need to add a little water to the bowl of batter if the first crepe comes out too thick)
Cook the crepe for around one minute until the underside is golden, then flip and cook the other side. Repeat for the rest of the crepes (you may need to add extra oil to the pan to prevent sticking).