This simple batter is best made the day before and refrigerated. Great stuffed with hazelnut spread and raspberries.
- ¾ cup flour
- ¾ cup milk
- 2 tbs sugar
- ½ tsp salt
- 2 tbs vegetable oil
- 2 eggs
- Vegetable oil for frying
- Stir together flour, sugar and salt in a medium bowl.
- Add milk, oil and eggs. Mix well until the batter is smooth. Let rest in refrigerator for at least an hour or ideally overnight.
- Heat large frying pan on medium-high heat. Add 1 tsp vegetable oil. Add ¼ of the crepe batter and swirl plan to create a thin crepe. Cook 1 minute on each side and serve with favorite topping.
Makes 4 crepes.