- 6 large eggs
- 1 teaspoon salt
- 1 tablespoon sugar
- 200g all-purpose flour
- 900ml milk
- 30g melted butter
Crack eggs into a large bowl. Add sugar, salt, and flour to eggs, and whisk until batter is thick. Slowly add the milk, whisking to form a smooth, clump-free batter. Once all milk has been added, pour in 30g melted butter or oil, and whisk for 1 minute. Whisk until everything is incorporated.
Thoroughly heat a nonstick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45-degree angle and ladle the batter over the raised side covering the top, allowing it to drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Pour just enough to coat the bottom of the pan.
When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the sides of the crepe. Slowly slide the spatula under the middle of the crepe and flip it over.
Cook for another 20-30 seconds and place onto a plate. Repeat the process until you've used all the batter.
Spread chocolate tahini or grape tahini and toasted almond flakes all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.
Spread a little more chocolate or grape tahini on top and enjoy!