INGREDIENTS: Plain Flour - 180 gms, Eggs - 4, Fresh Milk - 520 ml, Cooking Oil - 2 tbsp

SEASONING: Salt ½ tsp

METHOD: Sieve flour into a mixing bowl together with the salt. Slowly pour the milk in and stir with a whisk. Beat the eggs and add into the mixture until well amalgamated.

ASSEMBLE: Heat a non-stick pan, use a kitchen paper towel and dab some oil to rub over the pan. Pour the mixture into the funnel, a ladle at a time. Move the funnel in a circle covering the pan but leave some spaces empty, so it looks like a lace pattern. When the edges start to curl slightly, use a spatula to remove the crepe and quickly fold it into half and then a quarter. Continue till all the mixture is used up.