Today, an easy but delicious recipe: crêpes for lunch. A variation to the Dutch Pannenkoek, thinner though, whereas it becomes a lighter dish and is very delicious in summer.
Add the flour and melted butter and put the mixer on high speed for another 2 minutes until the batter is smooth.
Put the batter in the refrigerator for at least 2 hours.
Take a frying pan with a bottom of about 17-18 cm diameter and pour ¼ cup (60 ml) in the middle of the pan. Quickly swirl the pan around, covering the whole bottom with the batter.
Place the pan on the heat and bake for 80 seconds.
Loosen the crêpe and turn around.
Bake for another 30 seconds.
Serve and repeat until the rest of the batter is done.