15 minutes + 30 minutes resting
|500 mL (2 cups)||all-purpose flour|
|500 mL (2 cups)||Neilson milk|
|Sufficient quantity||Neilson butter|
|to taste||Neilson butter|
|2||limes, each cut into 6 wedges|
Place the flour in a bowl and make a well in the middle.
In another bowl, whisk the milk and eggs together. Pour into the flour well and stir with a whisk until smooth.
Cover with plastic wrap and let sit at room temperature for 30 minutes.
Heat a non-stick skillet and melt a small amount of butter in it. Add 80 mL (1/3 cup) of the mixture and shake the pan to cover the bottom and create a thin crepe.
Cook 1 minute and turn to finish cooking.
Spread the hot crepe with butter, sprinkle with sugar and add a squeeze of lime juice.