Total Time
Prep 5 mins
Cook 3 mins

From my friend Linda, this is an oh-so-easy-and-fast recipe for breakfast, snack, dinner, lunch, camping, entertaining...

Ingredients Nutrition

  • 1 egg
  • 12 cup milk
  • 2 tablespoons whole wheat flour (Linda also adds flax seed and wheat germ. The kids will never know.) (optional)


  1. Mix all ingredients in a blender, or mix really well with a whisk. You don't want any lumps.
  2. Spread thinly in HOT skillet (use olive oil). Use a cast iron or stainless steel frying pan that is really HOT. Then it won't stick and you won't need teflon. In fact, get rid of the teflon! It's so dangerous!
  3. Cover with lid.
  4. Flip.
  5. Cover with lid.
  6. Makes 3 pancakes - enough for one person. (Four if you use a smaller pan.) Multiply recipe accordingly.
  7. Roll pancake with various fillings: butter, icing sugar, lemon juice / nutella and manderine orange or blueberries / sausage and applesauce / spinach, cherry toms, goat's milk feta, bit of shredded edam, pepper / syrup / ham & cheese / strawberries and sugar -- and the list goes on -----.
Most Helpful

Very nice crepe recipe! I must have messed up my calculations when I multiplied the recipe as I had to add more flour, I also added ground flax seed as suggested. Nice, easy recipe. We enjoyed these crepes for Shrove Tuesday 2011 with fillings Savory Mushroom, Spinach & Cheese Crepes, Delice Lorraine (Crepes With Cheese & Ham Filling) and strawberries & whipped cream for desert. A nice, fairly light and simple dinner. Thanks for another excellent recipe posting, Sunny. Made and enjoyed for PAC Spring 2011.

Just_Ducky!! March 24, 2011