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In a mixing bowl, beat eggs, melted butter and fresh milk until well combined then add in the hotcake mix.
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Keep stirring until no lumps and batter becomes smooth.
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Use a 6-inch non-stick frying pan and ladle a scant of 1/4 cup crepe mixture.
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Tilt the pan from sides to sides to have an even layer of crepe. Repeat the same procedure until all crepe batter is used. Set aside.