A non-stick crepe pan or a pan with a large flat bottom
A large ladle
A flexible silicone spatula
For the filling, your choice of:
Raspberries
Blueberries
Ready-whipped cream (organic is best)
Nutella
Peanut butter
Jam
Vanilla yogurt
Pour the eggs and the milk into the bowl and whisk them together.
Next, add the salt, sugar and flour and mix well.
Let the batter stand for about 5 minutes so that the flour
absorbs the liquid.
Melt 2 tablespoons of butter in the bottom of the pan over
medium heat.
As the butter is melting, move it around so the whole pan
is coated.
Pour one ladle-full of the batter into the pan. Spread batter
around in a circle so that the pancake will be about 1/4 of
an inch thick. You can to this by pushing the batter around
with the bottom of the ladle or if you're strong enough you
can do the same thing by tilting the pan around in a circle.
Cook the pancake until the surface is no longer shiny. That
means it's done on the bottom side.
Gently slide the edge of the spatula under one edge of the
pancake and flip. Cook that side for about 3 minutes. You can
lift the pancake and check to make sure it is done.
Put the pancake on a plate with the best looking side up.
Choose the filling you want, spread it on the pancake.
