• 3/4 cup flour
  • 1 cup milk
  • 1/4 tsp. salt
  • 1 tbsp. sugar (optional for dessert crepes)
  • 3 eggs
  • 1/4 cup vegetable oil

    Process all ingredients for 10 to 15 seconds in blender, until blended. Refrigerate for 1 hour (batter can be prepared up to 24 hours in advance).

    Using brush, lightly oil pan before cooking each crepe. At medium heat, crepes need about 60 seconds on first side, and 30 seconds on second side.

    Yields 12 to 14 crepes.

    Crepes can be kept in fridge for 3 days, or frozen for about a month. Thaw at room temperature.