Crepes
Equipment
- 7″ or 8″ skillet
Ingredients
- ⅔ cup Gold Medal all-purpose flour
- 1 cup milk
- 1 tbsp vegetable oil
- 1 tsp sugar
- ¼ tsp baking powder
- ¼ tsp salt
- 1 egg
Instructions
- Beat all ingredients with hand beater until smooth.
- For each crepe, lightly butter skillet; heat over medium heat until bubbly.
- Pour scant ¼ cup batter into skillet; rotate skillet until batter covers bottom.
- Cook until light brown; turn and cook other side until light brown.
- Stack crepes, placing waxed paper between each.
- Keep crepes covered to prevent them from drying out.
Notes
Makes 8 crepes.