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Breakfast Crepes

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  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup flour
  • 1 TBS canola oil
  • 1-2 tsp. sugar
  • 1/4 tsp. salt


In a large mixing bowl, beat eggs well with a whisk. Whisk in milk. Mix dry ingredients together and briskly whisk in into eggs and milk to make a smooth, thin batter.

Spoon just enough of the batter onto a hot, tipped, crepe or omelet pan, swirling around the pan quickly to coat. (Adjust batter with more milk or flour if too thin or thick.) Cook 20-30 seconds on the first side to brown lightly. Lift the edge of a crepe with a fork and flip over, cooking an additional 15-20 seconds on the second side. Serve immediately with jam, whipped cream, peanut butter and honey, or savory filling of your choice.


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