250 ml (1 cup) all-purpose flour
250 ml (1 cup) milk
30 ml (2 tbsp) soft non-hydrogenated margarine, melted
a few shakes salt
In a large measuring cup or bowl, whisk the flour and salt. In another bowl, whisk together the milk, eggs and margarine.
Whisk the wet ingredients into the dry until smooth.
Heat a lightly oiled crepe pan or griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 50 ml (1/4 cup) for each crepe.
Tilt the pan with a circular motion so that the batter coats the surface of the pan evenly.
Cook the crepe for about two minutes, until the bottom looks cooked when you lift up the edge or is just lightly browned.
Turn the crepe over and cook briefly on the other side.
Roll up with …
Fresh fruit, a squeeze of lemon and a sprinkle of sugar; fresh fruit and real maple syrup; fresh fruit and vanilla yogurt; or diced ham and shredded cheese.