Mix the wet ingredients in one bowl and set aside.
Mix the dry together and slowly whisk into the wet ingredients.
Heat a skillet over medium heat with a little oil in the pan. (We use nonstick so I skip the oil. The first crepe is always ugly, but the rest are all perfect)
Pour about 1/4- 1/3 cup batter into the pan, lift off the burner and swirl with your wrist to cover the entire bottom of the pan.
Once the edges start to lift and curl, carefully flip the crepe. We prefer to use a rubber spatula. It bends and slides right under the crepe. If the crepe is sticking I can use it to carefully slide it under the edges first. Let the other side brown a little and remove to a plate.
Serve with fresh berries and nutella!
crepes can be stored in the refrigerator
Amount Per Serving (1 g)
Calories 193Calories from Fat 90
% Daily Value*
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 372IU7%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Over 400 Baby Shower Food Ideas that Taste Amazing