This recipe is part of the recipe for Crêpes Suzette


Makes 10 crêpes


3/4 cup all-purpose flour
3/4 cup low-fat milk
2 eggs
1 tablespoon butter or margarine, melted, divided


  1. Combine flour, milk, eggs and butter in food processor or blender container; cover and process until smooth. Let stand at room temperature 1 hour, or cover and refrigerate up to 8 hours.
  2. Process batter to combine again just before cooking. Heat 5- or 6-inch crêpe pan over medium heat; lightly brush with oil or melted butter. Pour scant 1/4 cup batter into hot pan all at once, tilting and rotating pan to spread batter evenly. Cook 1 to 2 minutes or until crêpe is lightly browned around edges and top is dry. Continue cooking 30 seconds. Remove each crêpe to separate sheet of waxed paper. Repeat with remaining batter.

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