My son has been asking me to make crepes for the past few weeks. Tonight was the night for a good-bye to summer, hello back-to-school celebration which seemed like a good time to make crepes! (Actually, the celebration was just eating crepes!)


Sift together dry ingredients:

  • 1 cup flour
  • 2 tbsp sugar
  • pinch of salt

Add in wet ingredients and whisk together until smooth:

  • 1 and 1/2 cup milk
  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs or egg replacer equivalent to 2 eggs)
  • 1/2 tsp vanilla
  • 1 tbsp melted butter

In a large skillet melt a little extra butter for each crepe. Pour around 3 tbsp of batter in the skillet and swirl to spread out the batter quickly. (This may take a couple of tries to get used to the technique and get it thinner. When it starts to brown, gently flip it over and cook for a few more seconds. (When you take them out of the skillet it is just as easy to try and slide them off using a spatula as a guide). Fill and top them with ice cream, berries, sauces, etc. Or simply enjoy them with maple syrup for breakfast!

Makes about 6-7 crepes.


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