• 1 cup milk
  • 3/4 cup pancake mix
  • 3 eggs
  • 2 tablespoons oil


Combine all ingredients, mixing until smooth. Let stand 5 minutes. Heat 6 to 7" crepe pan over medium high heat, grease lightly. For each crepe pour about 2 tbsp batter (1/2 of a 1/4 cup measure) into hot, prepared pan, immediately tilt pan to coat bottom evenly with thin layer of batter. Cook 45 seconds or until top looks dry. Turn, continue cooking about 20 seconds. Stack crepes between sheets of wax paper. May be frozen up to 3 months. Thaw in refrigerator.

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