French crepe with banana chocolat, and cheese



 1 cup / 125g flour  

 1/2 teaspoon of salt

  2 eggs 

  1/4% cups 310 ml milk  

 2 tablespoons melted butter + extra for cooking  


 In a medium sized mixing bowl, whisk together the flour and salt.  

 In a separate small bowl, whisk together the eggs and milk.

  Pour the wet ingredients into the bowl with the dry ingredients, a quarter at a time, whisking until smooth. 

  Pour the melted butter into the pancake batter and whisk until well combined. Cover the pancake batter with plastic wrap and let sit in the refrigerator overnight or if time is limited, 1 hour. 

  Heat a large skillet or crepe maker over medium heat.  Grease the pan with melted butter and pour in about % cup of pancake batter. 

 Use a crepe tool or tilt the pan to distribute the batter evenly. 

  Cook the crepe for 30 seconds to a minute or until the top is set, flip the crepe using a spatula and your hands and cook for another 30 seconds on the remaining side.   Serve your crepes filled with your favorite filling.