The easiest crepe recipe, no blender required

Directions

Crepe batter

1. Whisk together eggs, milk, oil and vanilla. Add flour, and whisk until batter is smooth, with no lumps remaining. Cover and refrigerate at least one hour, overnight is fine.

Cook the crepes

1. Preheat lightly oiled 8-inch non-stick skillet over medium-high heat. Ladle 1/8 cup of crepe batter into pan, then quickly tilt pan to cover surface with batter. If batter has thickened and doesn't want to spread, thin out the batter with a little more milk. The crepe batter needs to be thinner then pancake batter, more like a thick cream texture.

2. Cook the crepe until the top has dried, about 2 minutes, then flip, cook briefly, then turn out to a plate. Re-oil skillet as needed.

   Continue making the crepes, and stack them on top of each other, until you have cooked all the batter.

   Use immediately or covered and refrigerate until needed.

Serving the crepes

1. Spread each crepe with your choice of cheese and flavor of Unicoi Preserve. Roll and serve, or fold and serve.