2 eggs

2 cups skim milk

1 cup flour

1/2 tsp salt

1/2 capful vanilla extract


Spray a large frying pan with cooking spray and preheat at medium heat.

In a blender, whip the eggs at high speed until well blended. Add the milk, flour, salt and vanilla. Continue to blend until the mixture is smooth. Use 1/3 to 1/4 cup of the batter for each crepe. Flip the crepe when the edges begin to curl up, bubbles form, and the top appears dry. The crepe will cook quickly and will be browner on one side.

Yield: 4 cups batter and 12 to 16 pancakes

Suggested Toppings: whipped cream, favourite fruit or pie filler, custard, vanilla pudding, strawberry jam, cottage cheese, chocolate, blueberry sauce.


–Recipe by Steve L.


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