Source:

lucky

Serves/Makes:20 or more crepes

Ingredients

• 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

Preparation

• 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.

Comments

(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.