These thin French-style pancakes aren’t too hard to make at home once you get the hang of flipping them. Fill them with whipped cream, fresh fruit, chocolate hazelnut spread or whatever else you’d like.

Yield: Makes 12 crepes.



  • 1 cup all-purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1 cup milk (2 %)
  • 3 large eggs
  • 1 tbsp canola oil
  • Butter*


  1. Combine flour, sugar and salt in a bowl; set aside.
  2. Using medium speed of an electric mixer, beat together milk, eggs and oil until blended.
  3. Add wet ingredients to dry ingredients; beat until smooth. Cover and refrigerate for at least 1 hour or up to 4 hours.
  4. Lightly coat a 7 inch non-stick frypan with butter; heat over medium heat until hot.
  5. Remove pan from heat. Pour a scant 1/4 cup batter into pan. Swirl pan until it is coated over bottom and slightly up sides with batter. Return pan to heat and loosen edges of crepe from pan using a spatula. Cook until lightly browned, about 40 seconds. Flip crepe and cook for an additional 20 seconds.
  6. Remove crepe from pan and place on a piece of wax paper. Repeat procedure using remaining batter. Continue layering cooked crepes with wax paper to prevent sticking.
Nutritional analysis per crepe:

78 calories, 2.9 g fat, 3.3 g protein, 9.4 g carbohydrate, 0.3 g fibre, 124 mg sodium

*Ingredient not included in nutritional analysis.