CREPES

Ingredients

• 1 cup all-purpose flour
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 cup milk (2 %)
• 3 large eggs
• 1 tbsp canola oil
• Butter*

Directions

1. Combine flour, sugar and salt in a bowl; set aside.
2. Using medium speed of an electric mixer, beat together milk, eggs and oil until blended.
3. Add wet ingredients to dry ingredients; beat until smooth. Cover and refrigerate for at least 1 hour or up to 4 hours.
4. Lightly coat a 7 inch non-stick frypan with butter; heat over medium heat until hot.
5. Remove pan from heat. Pour a scant 1/4 cup batter into pan. Swirl pan until it is coated over bottom and slightly up sides with batter. Return pan to heat and loosen edges of crepe from pan using a spatula. Cook until lightly browned, about 40 seconds. Flip crepe and cook for an additional 20 seconds.
6. Remove crepe from pan and place on a piece of wax paper. Repeat procedure using remaining batter. Continue layering cooked crepes with wax paper to prevent sticking.