+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:BreakfastPrep Time:0 - 15 minsCooking Time:15 - 30 minsServes:6 +By:Jacob BrownIngredients60 g Pams plain flour pinch of Pams salt 50 g Pams caster sugar 60 ml Pams cream 1 egg 160 ml Pams milk 15 ml melted Pams butter oil, for cookingInstructionsCombine flour, salt and sugar in a bowl. In a separate bowl, beat together cream, egg and milk. Add this to the flour mixture, stirring with the whisk to combine. Leave the crêpe mix to sit for 1 hour, then add melted butter. Heat a non-stick pan over medium heat. Lightly season pan with oil, then ladle in just enough batter to thinly coat the pan, tilting it to produce a uniformly thin crêpe. Cook over a moderate heat until bubbles appear on the surface of the crêpe. Gently flip the crêpe over and cook the other side until a pale golden colour. Remove the crêpe from the pan and repeat the process until all the crêpe batter has been used.