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A thin and delicate pancake. Delicious when topped with fresh fruit and whipped cream.


Prep time


Cooking time


Total time




  • 3/4 cups all-purpose flour
  • 3 eggs
  • 1 cup milk
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  •   fresh fruit (strawberries or blueberries)
  •   whipped cream


Combine flour, eggs, milk, butter and salt in blender or food processor container. Cover and process until combined. Cover and refrigerate at least 1 hour. Brush skillet with oil. Place over medium heat until hot. Add 3 tablespoons of crepe batter, tilting skillet to cover bottom evenly. Cook until golden brown on bottom; turn over. Cook until browned on underside. Stack crepes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally. Makes 16 crepes.


To serve spoon fresh fruit in center of crepe, roll up and top with whipped cream. Or butter and pour pure maple syrup in center and roll up. They may be placed in plastic bag and refrigerated for 2-3 days or frozen for up to one month.