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These crepes are perfect served simply with lemon and sugar or in something more exotic such as Anna's Salmon Crepe Torte
For crepes, whisk eggs and milk to combine and whisk in flour, sugar and salt. Let sit for 15 minutes (or chill until ready to use), then stir in oil and beer or club soda.
Heat a crepe pan or other large non-stick skillet over medium heat and grease lightly. Ladle 2-3 Tbsp (30 -45 ml) of batter into center of pan and swirl to coat a thin, even layer over pan. Cook just until surface of crepe looks dry and edges curl up a little. Flip crepe over and cook 30 seconds before removing to a parchment-lined tray to cool. Repeat with remaining batter. After cooled, stack crepes and wrap. Store at room temperature if using same day, or freeze for later use (do not refrigerate).
Makes 12 - 18 crepes
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