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2. Gradually add the milk, beating vigorously to make a smooth batter. Finally stir in the melted butter and the salt.
3. It's good to let the batter rest, but if you can't wait it won't end in disaster.
To Cook the Crepes:
Heat up a non-stick frying pan and add a knob of butter. Swirl the butter around the pan and tip out any excess into a small dish. Add a ladle full of batter, swirl off the heat to evenly coat the base and cook over a medium heat until the bottom is starting to brown and crisp. If you are feeling brave now is the time to toss the crepe, if not a spatula is more failsafe.
Keep cooked crepes warm in a low oven.
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