These are less complicated than you may think - mainly labor intensive. But SO worth it.

Serves 4-6


    • nonstick omelet pan

    • heat resistant spatula

    • high heat canola spray

    • Fillings: raspberry jam, cinnamon sugar, sautéed apples, nutella...


Sift together in a large mixing bowl:

  • 2 cups flour

  • ½ t salt

Add and combine:

  • Zest of 2 lemons

Whisk together:

  • 6 eggs

  • 2 ½ cups nonfat milk

  • 3 T canola oil

  • 2 t vanilla extract

Make a well in the dry ingredients and slowly whisk in the liquid. When completely combined cover and allow to sit for 45 minutes in the refrigerator.

Preheat 1 or 2 nonstick omelet pans over a low-medium low flame.

Spray with high heat canola oil. Holding the pan at an angle, ladle a small amount (about ¼ cup or less) directly into the center of the pan. Tilt slowly to allow the batter to evenly coat the pan.

If this is your first crêpe-making venture, allow yourself 2-3 crêpes to get a hang of it.

Crêpes should be as thin as possible while still coating the entire bottom of the pan. Just experiment with the amount of batter you use.

When the surface looks cooked thru and uniform (about 45-60 seconds of cooking), slide a spatula around to loosen and flip over. I use my fingers to do this, and sometimes it’s pretty hot, but it’s really the easiest way.

Cook the other side for about 10-15 seconds, then flip onto a plate or surface where you will fill and roll them. I use a cutting board.