Flour 100g Sifted
Mix all the ingredients well until no more lumps. Put the mixture in the fridge for 20 Minutes.
Heat up a nonstick pan over medium-high heat. Put little amount of butter
Using a ladle, pour a few tablespoons of crepe batter onto the center of the pan.
Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan to make the coating as thin as possible, when the batter start to dry and loose its shine, its time to turn the crepe over.
Use a non-metal spatula to loosen the crepe from the pan.
Now it’s time to fill the crepe. Place the berries coulis filling about a quarter of the way in on one side of the crepe. Then fold it into quarter. Then strain the icing sugar on top of the crepe!