Crepes

1. 1

   Beat all ingredients with hand beater until smooth.

2. 2

   Continue to add milk until batter no longer forms peaks.

3. 3

   For each crepe, lightly oil 7 or 8-inch skillet; heat over medium-high heat until oil runs like water.

4. 4

   Pour scant 1/4 cup batter into skillet; quickly rotate skillet until batter covers bottom.

5. 5

   Cook until light brown; turn and cook other side until light brown.

6. 6

   Place crepes on wax paper until cool.

7. 7

   Stack and cover with Saran Wrap to prevent them from drying out.

8. 8

   Crepes may be frozen or filled immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.