Make this for: Breakfast
Category: Breads & Muffins
This Recipe Makes: 8 Serving(s)
A very simple and basic crepe recipe. Whip these up and fill with your favorite fruit filling. (NOTE: used 1% milk)
What you’ll need
2/3 cup milk2 med eggs1 1/2 tsp. vegetable oil1/2 cup all-purpose flour
Combine milk, eggs, and 1 teaspoon vegetable oil in mixing bowl. Beat with rotary beater or mixer until well blended. Add flour; continue to beat until mixed. Allow to stand about 1 hour.
Brush a crepe pan with a little of the remaining oil. Heat pan over medium heat until water dropped on surface dances. Pour 1/4 cup batter into pan all at once, lifting pan off heat and turning to batter coats all surfaces evenly. Hold over heat, continuing to rotate and flip crepe over, cooking on either side 15 seconds. Slide crepe out of pan onto waxed paper.
Repeat until all batter is cooked. Place each cooked crepe between layers of waxed paper. Well-wrapped crepes can be stored in the refrigerator for 2 days or in the freezer up to 3 months.