This no-butter crêpe recipe is one of the first ones that I learned as a child growing up as a French-Canadian in Montreal. The crêpes can be served either in the traditional style with real maple syrup or cold with ice cream rolled into it and chocolate syrup on top for dessert.
Prep Time::5 mins
Cook Time::15 mins
Total Time::20 mins
Servings::7
Yield::7 crêpes
Ingredients
2 cups milk
1 cup all-purpose flour
1 large egg
cooking spray
Directions
Mix together milk, flour, and egg in a large bowl until well combined.
Heat a large skillet or crêpe pan over medium-high heat. Grease the skillet with cooking spray.
Pour about 1/3 cup batter into the prepared skillet. Lift and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more. Remove crêpe to a plate and repeat with remaining batter, greasing the skillet as needed.