First picture shows the filling:
Add a "splash" of milk and mix together. The amount of milk will vary depending on the consistency of the cheese used. You want it to be creamy, but not runny.
Let the filling sit untill the sugar fully disolves into the mixture and taste the filling to make sure it is as sweet as you like it. Adjust to suit.
Once the batter has settled, lets fry up some crepes!
Thoroughly heat a non-stick pan on a 6/10. Add a splash of oil (again, a light oil like canola...) and ensure the pan is entirely coated, but not swimming in oil.
Using a ladle (ours holds less than a quarter cup - or about 80 ml), hold the pan and start pouring the batter into the pan, while turning the pan in such a manner that the entire bottom of the pan gets covered with batter.
If the batter is the right consistency, you can actually watch the crepe cook through to the top side - the batter dries up on the top surface, and it is ready to flip. Flip and let it cook for 25-35 seconds and your crepe is done. Don't let them get brown / burnt by over cooking.
More to follow.....
First one out of the Pan