|Posted by Admin on March 30, 2011 at 5:35 AM|
Original Recipe Yield 8 crepes
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
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 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Amount Per Serving Calories: 79 | Total Fat: 2.8g | Cholesterol: 55mg