Strawberry crepes

Ingredients

• 125 g all-purpose flour
• 2 eggs
• 300 ml milk
• 20 g melted unsalted butter, plus 10 g for pan
• 1 tbsp granulated sugar
• ¼ tsp salt
• 300 g strawberries, hulled and sliced
• 1 tbsp powdered sugar
• 4 mint sprigs

Let’s make it

1. Whisk flour, eggs, milk, melted butter, granulated sugar, and salt until smooth. Rest batter for 15 minutes.
2. Heat a nonstick 20 cm skillet over medium heat and brush with a little of the extra butter.
3. Pour in about 60 ml batter, tilting to coat the pan thinly. Cook for 1–2 minutes until the edge lifts, then turn and cook for 30–60 seconds until fully set.
4. Repeat with remaining batter and butter to make about 8 crepes.
5. Fold crepes into quarters, divide among plates, and add strawberries. Dust with powdered sugar and garnish with mint.