m. c. de marco: The New Kitchen Cookbook


I used to make a lot of crepes, back when I kept milk in the house and had a couple of good pans for them.



  1. Mix dry ingredients.
  2. Blend in wet ingredients.
  3. Heat ungreased non-stick 7 inch skillet.
  4. Pour in batter 3 T. at a time.
  5. Tilt pan.
  6. Cook until light brown (30-45 seconds) then flip and cook 15 seconds more.

Cooked crepes may be refrigerated up to 2 days.