1 cup milk
1 cup flour
1 tablespoon butter
1 pinch salt
In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook until top is no longer runny. Roll with chopped fruit, cream cheese with cinnamon & sugar, jelly, etc.
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