Basic Crepes


  • 4 large eggs
  • 2 1/3 cups milk
  • 2 cups all-purpose flour
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt


  • In food processor beat eggs until well combined. Add milk, flour, oil and salt. Beat until smooth. Cover and refrigerate for 2-3 hours. Prepare crepe pan by heating and spraying with vegetable spray. Pour a small amount into the pan and swirl around covering the bottom of the pan. Cook briefly until edges begin to turn up and then turn. Shake pan immediately and pour out onto plate. For later service place wax paper between each crepe.


  • Yield:
  • "30 "SOURCE: Adapted from Pat Jester's Brunch Cookery