Quick Crepes


1 cup baking mix, such as Bisquick
1 large egg
1 cup milk
Vegetable oil for skillet


Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill at least 1 hour.

Coat bottom of an 8-inch nonstick skillet with vegetable oil; place skillet over medium heat until hot. Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet. Cook 1 minute or until crepe can be shaken loose. Turn crepe over and cook 30 seconds. Place on a sheet of waxed paper to cool. Repeat procedure with remaining batter, brushing skillet with additional vegetable oil as needed, and placing a sheet of waxed paper between each crepe. Wrap in foil or place in a heavy plastic zip-top bag. Store in the refrigerator up to 2 days or in the freezer up to 3 months.


8 crepes

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