Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
- 1 cup BARLEY flour
- 1.5 cups milk
- 2 eggs
- 1 tsp Vanilla
- 1/4 cup granulated sugar
- pinch of salt
Add all ingredients into a blender and blitz until well mixed, scraping down the sides in between. The batter should be thin and runny.
Set in the fridge for 30 minutes to let air bubbles release.
Heat a frying pan over medium-high heat. Lightly grease the pan. Pour 1/4 cup of batter into the pan quickly, swirling the batter around the base until it evenly covers the entire surface.
Cook until lightly brown, 1-2 minutes. Watch carefully and flip crepe when ready, not always based on the time.
Flip the crepe with a spatula and allow the other side to lightly brown.
Remove from pan and begin the process again until all the batter is cooked.
Serve hot and enjoy with the toppings of your choice!