First make the crepe batter:
- 1 3/4 cup milk
- 1 cup flour
- 2 eggs
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt.
I didn't have any fresh fruit or the ingredients for the recipe book's filling, so I made my own:
- 8 oz cream cheese, softened
- 2-3 Tablespoons apple pie jam
- 2-3 Tablespoons peach jam
- 1-2 Tablespoons honey
Now put it all together...
Heat a pan to medium-high heat and spray lightly.
Pour in about 3 tablespoons (not quite 1/4 cup) of batter.
Lift the pan from heat and swirl it slowly to spread the batter in a thin circle.
Return pan to heat and cook the crepe until it is golden brown, about 1-2 minutes.
Flip the crepe onto a paper towel or a plate.
Dollop a line of filling down the middle of the crepe.
Roll jelly-roll style and serve warm.