Ingredients for 10/12 crepes

280 g of Mix of natural flours for crepes Mulino Marello

 Half a liter of milk

 40 g of butter

 3 medium eggs

 Salt to taste (for sweet crepes replace sugar with salt)

Procedure

Place the eggs in a bowl and beat them with the help of an electric mixer, add the flour and, little by little, the milk, being careful not to form lumps. Add a pinch of salt and work the mixture until you obtain a fluid cream. Separately, heat a non-stick pan on the heat and then butter it. When the pan is hot, pour a portion of the mixture with the help of a ladle, tilt and rotate the pan so that the mixture spreads evenly over the entire surface (Attention: this operation must be done very quickly as the batter placed on the hot pan tends to solidify quickly). Leave to cook for a few minutes, shaking the pan from time to time to loosen the crepes from the bottom; as soon as it is golden, turn it to the other side. When it is cooked, remove it from the pan and place it on a plate. Repeat these operations until the mixture is used up.

Fill to taste and serve.