These crepes are just as good rolled up with fresh fruit as folded in quarters with strawberry jam or chocolate hazelnut spread.
1 3/4 cups
- Measure all ingredients into a blender, and blend until smooth. Let batter stand, covered and refrigerated, for at least one hour or overnight.
- Brush an 8 to 10 in. (20 to 25 cm) non-stick frying pan lightly with vegetable oil, and place over medium heat until a drop of water sizzles when it hits the pan. Pour in about ¼ cup (50 mL) of crepe batter, swirling the pan around to coat the bottom evenly. This takes some practice, so don’t feel bad if the first few crepes turn out very weird.
- When the top of the crepe starts to look dry and the bottom is just beginning to brown (peek underneath to check), flip the crepe over with a thin-bladed pancake turner. Cook for just 30 seconds, then turn out onto a plate – cover and keep warm. Brush the pan again lightly with oil, and repeat the process until you have used up all of the batter.