This recipe is part of the recipe for Berry Crêpes with Orange Sauce


Makes 16 crêpes


3/4 cup all-purpose flour
3 eggs
1 cup milk
3 tablespoons butter or margarine, melted
1/2 teaspoon salt
About 2 tablespoons vegetable oil


  1. Combine flour, eggs, milk, butter and salt in blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.
  2. Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tablespoons crêpe batter, tilting skillet to cover bottom evenly.
  3. Cook until golden brown on bottom; turn over. Cook until browned on underside.
  4. Stack crêpes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally.


Stacked crêpes can be placed in plastic food storage bag and refrigerated 2 to 3 days or frozen up to 1 month. Thaw before using.

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