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Serves/Makes:20 or more crepes

  • 1/2 cup (125 ml) milk
  • 2 tbsp (30 ml). vegetable oil
  • 3 eggs
  • 1-1/2 cups (350 ml) flour
  • 1/8 tsp (1 ml). salt
  • In large mixer, beat eggs on medium speed.
  • Gradually add dry ingredients alternately with milk and oil.
  • Beat until smooth.
  • Batter can be used immediately or held, covered, in refrigerator until ready to use (up to 3 days).
  • Stir before using.
  • After cooking, store stacked crepes in refrigerator tightly wrapped (up to 1 week).
  • If for longer than one week, stack and store in freezer wrap or bags, then freeze.
(I use small squares of wax paper between crepes to keep them from sticking.)

A basic crepe recipe to be filled or topped as desired.

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