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  • Prep
    15 min (+ 30 minresting)
  • Total
    1 h 5 min
  • Serving
    12 crepes







  1. Place the flour in a bowl and make a well in the middle.
  2. In another bowl, whisk the milk and eggs together. Pour into the flour well and stir with a whisk until smooth.
  3. Cover with plastic wrap and let sit at room temperature for 30 minutes.
  4. Heat a non-stick skillet and melt a small amount of butter in it. Add 80 mL (1/3 cup) of the mixture and shake the pan to cover the bottom and create a thin crepe.
  5. Cook 1 minute and turn to finish cooking.
  6. Spread the hot crepe with butter, sprinkle with sugar and add a squeeze of lime juice.

Dairyland products in the recipe