Southern Living
12 (7-inch) crêpes


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3 large eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt


Beat first 3 ingredients at medium speed with an electric mixer until blended. Gradually add flour and salt, beating until smooth. Cover and chill 1 hour.

Coat bottom of a 7-inch nonstick skillet with melted butter; place skillet over medium heat until hot.

Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.

Cook 1 minute or until crêpe can be shaken loose from skillet. Turn crêpe over, and cook about 30 seconds. Place on a dish towel to cool. Repeat procedure with remaining batter. Stack crêpes between sheets of wax paper.

Created date

October 2003