Breakfasts Vicki



  • 2 beaten eggs
  • 1 1/2 cup milk
  • 1 cup flour
  • 1 tablespoon oil
  • 1/4 teaspoon salt


Combine all ingredients and beat until well mixed. Heat a lightly greased 6 inch skillet and spoon in 2 tablespoon of batter. Lift and tilt skillet to spread batter. Brown the crepe on one side only. Invert skillet over paper towels and remove crepe. Repeat with remaining batter and grease skillet occasionally. Makes about 18 crepes.


Crepe Filling Option

  • 1 box vanilla pudding, prepared
  • 1 8oz package of cream cheese, softened
  • 1/2 carton of cool whip

Blend pudding and cream cheese until well mixed. Fold in cool whip. Spoon filling down the middle of crepes. This also makes a yummy fruit dip.


Seneca, Missouri

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